Pheasant breasts w cider vinegar, apples and pomegranates

4 servings

Ingredients

Quantity Ingredient
4 Single pheasant breasts; bones removed
Salt; to taste
Freshly-ground black pepper; to taste
8 tablespoons Butter; divided
4 Shallots; finely chopped
½ cup Cider vinegar
2 mediums Tart apples; such as Granny Smith, peeled, sliced thin
1 cup Chicken stock
¼ cup Cream
½ Pomegranate; seeds reserved

Directions

Preheat oven to 350 degrees. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10-inch to 12-inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden-brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until 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.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5742 broadcast 02-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-26-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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