Pheasant Breasts With Cider Vinegar

Recipe Ingredients

4		Single pheasant breasts - bones removed
6 tablespoons	90ml	Butter - plus 2 t
4		Shallots - finely chopped
1/2 cup	118ml	Cider vinegar
2 cups	474ml	Tart apples - peeled, thinly (medium) sliced
1 cup	237ml	Chicken stock
1/4 cup	59ml	Cream
1/2		Pomegranate - seeds reserved

Recipe Instructions

Preheat oven to 350F.

Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and

pepper. In a 10 inch to 12inch 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.

Source:
Molto Mario

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