Pheasant Breasts With Cider Vinegar, Apples And Pomegranates

Directions

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. This recipe yields 4 servings.