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1
To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve.
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2
Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.
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3
To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat.
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4
Add the shallots cooking until tender, about 3 minutes.
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5
Add the vanilla bean and seeds, white wine, cider, and cream.
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6
Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes.
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7
Add the ginger.
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8
Season with salt and pepper.
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9
Keep warm.
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10
In another saucepan, combine the red wine and the honey.
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11
Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes.
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12
Reserve.
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13
To cook the pheasants: Preheat the oven to 375 degrees F.
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14
In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat.
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15
Season the pheasant with salt, pepper, and coriander.
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16
Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes.
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17
Turn over and transfer the pan to the lower rack of the oven.
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18
Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast.
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19
Carefully remove the hot pan from the oven.
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20
Allow to rest a couple of minutes before cutting.
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21
In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat.
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22
Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes.
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23
Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes.
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24
Remove the pears and keep warm.
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25
To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate.
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26
Position the pear slices around the rice cylinder.
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27
Slice the pheasant on a bias to yield 4 or 6 thin broad slices.
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28
Stack the slices on top of the rice cylinder.
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29
Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate.
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30
Sprinkle the dish with freshly ground black pepper and chives.
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31
Garnish with the vanilla bean and sprigs of chive over the pheasant.
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32
Serve immediately.
