Pheasant Breasts with Cider Vinegar, Apples and Pomegranates – a delicious recipe with pheasant breasts, butter, shallots, cider vinegar, tart apples, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Pound breasts lightly with meat mallet to a consistent thickness.
3
Season well with salt and pepper.
4
In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides.
5
Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes.
6
Place pan in oven 8 to 10 minutes.
7
Remove pan from oven and breasts from pan.
8
Add shallots to pan and stir.
9
Cook over medium heat until softened, about 4 to 5 minutes.
10
Add cider vinegar and apples and cook until vinegar dissipates by half.
11
Add stock and cream and bring to a boil.
12
Return pheasant breasts to pan and cook until sauce is reduced by half.
13
Season with salt and pepper and serve immediately.
14
Spoon sauce over and sprinkle with pomegranate seeds.
327
kcal
Calories
25
g
Fat
6
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 pheasant breasts, bones removed, 6 tablespoons butter plus 2 tablespoons, 4 shallots, finely chopped, 1/2 cup cider vinegar, and more.
Yes, Pheasant Breasts with Cider Vinegar, Apples and Pomegranates falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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