Pheasant Breasts with Cider Vinegar, Apples and Pomegranates

Name: Pheasant Breasts with Cider Vinegar, Apples and Pomegranates
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps butter plus 2 tablespoons; 237 milliliters chicken stock; 118 milliliters cider vinegar; 59 milliliters cream; 4 pheasant breasts, bones removed; 1 pomegranate, seeds reserved; 4 shallots, finely chopped; 2 mediums tart apples, such as Granny Smith, peeled and thinly sliced

Pheasant Breasts with Cider Vinegar, Apples and Pomegranates might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 313g of protein, 151g of fat, and a total of 2795 calories. Head to the store and pick up shallots, chicken stock, pheasant breasts, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Butter

Meat

Equipment you will use

Meat Tenderizer

Frying Pan

Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes.

Ingredients you will need

Pheasant

Place pan in oven 8 to 10 minutes.

Equipment you will use

Oven

Frying Pan

Remove pan from oven and breasts from pan.

Equipment you will use

Oven

Frying Pan

Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add cider vinegar and apples and cook until vinegar dissipates by half.

Ingredients you will need

Apple Cider Vinegar

Vinegar

Apple

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.

Ingredients you will need

Pomegranate Seeds