Recipe - Pheasant Breasts With Cider Vinegar

4 Single pheasant breasts,
bones removed
6 tablespoon Butter, plus 2 T
4 Shallots, finely chopped
One half cup Cider vinegar
2 md Tart apples, peeled, thinly
cut or sliced up
1 cup Chicken stock
One fourth cup Cream
One half Pomegranate, seeds reserved

Preheat oven to 350 degrees F.

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.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #507 by Sue suechef@sover.net on Mar 09,
1997.