Pheasant Breasts With Cider Vinegar, Apples And Pomegranates Recipe
Servings: 4
Ingredients
- 4 x Single pheasant breasts bones removed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 Tbsp. Butter divided
- 4 x Shallots finely minced
- 1/2 c. Cider vinegar
- 2 med Tart apples, such as Granny Smith peeled, sliced thin
- 1 c. Chicken stock
- 1/4 c. Cream
- 1/2 x Pomegranate seeds reserved
Directions
- Preheat oven to 350 degrees.
- Lb. breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10-inch to 12-inch saute/fry pan, heat butter over medium heat till foam subsides. Add in pheasant breasts, skin down, and cook till golden brown-brown, about 8 to 10 min. Place pan in oven 8 to 10 min. Remove pan from oven and breasts from pan.
- Add in shallots to pan and stir. Cook over medium heat till softened, about 4 to 5 min. Add in cider vinegar and apples and cook till vinegar dissipates by half. Add in stock and cream and bring to a boil. Return pheasant breasts to pan and cook till sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 232 | 77% |
| Total Fat 26.36g | 33% |
| Saturated Fat 16.46g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 266mg | 11% |
| Potassium 228mg | 7% |
| Total Carbs 16.08g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 11.37g | 8% |
| Protein 1.78g | 3% |
