Pheasant Breasts with Pomegranate Glaze

1. 1

   Glaze: Add the pomegranate juice and sugar to a stainless pan.

2. 2

   Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup.

3. 3

   Set aside.

4. 4

   Preheat the oven to 375 degrees F.

5. 5

   Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.

6. 6

   Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.

7. 7

   Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.

8. 8

   Reheat the glaze.

9. 9

   Arrange the pheasants on a serving platter and drizzle with the glaze.

10. 10

    Serve with rice or mashed potato, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.