Pan Roasted Breast of Pheasant with Vanilla and Pears

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I made this dish for Thanksgiving for my hubby and I and I was so looking forward to a new departure from the usual turkey. I was impressed by the juiciness of the bird but put off by the saltiness. The wine sauce did help as it is very sweet but the salt was still the predominant flavor. Next time I will use chicken breast and cut the salt in the brine by half. I will also save some time and money by cutting the white sauce all together. The combination of vanilla and ginger for me was just not right. The sauce felt like it was trying to force itself and make the flavors work. My favorite part of the dish was the spice blend to fry the pheasant. The coriander was very fragrant and the fry method made the skin very crisp and delicious.

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This is a great recipe, This was my frist time cooking pheasant,can't wait toget my hands on some pheasant and make this again .I did use 5 different pans but it was worth it

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This was fantastic! I had boneless, skinless pheasant breasts, so the cooking time was reduced a bit - about 3 minutes per side for searing, then 7-8 minutes total in the oven. For the sauce, I used just pear nectar, with a dash of cinnamon and a squeeze of lemon juice, then finished it with fresh grated ginger at the end. My red wine sauce took much longer to reduce at high heat - more like 30-40 minutes before attaining a nice syrupy consistency. I did not serve mine with rice, but with some warm, crusty bread - our friends used the white wine sauce for dipping the bread - it was so good! But nothing can compare to the two sauces used together - unbelievable! The sauces and coriander really make this dish!!! I am planning on making this for Thanksgiving, but with turkey breast medallions rather than pheasant for economy's sake!

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We made this recipe for a dinner with friends last night. Everyone loved it. We had to modify some of the ingredients. For the coriander seed, we used a store bought pre dried and crushed coriander, for the preserved ginger we used fresh ginger grated, and the pear cider(couldn't findwe used jumex pear nectar. We cured te pheasant for almost 48 hours. This gets the blood and the gamey taste out of the breast. Wow, we will use this recipe from now on. Very rich, and flavorful.

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This was great, especially the white sauce. I could not find vanilla bean so I substituted vanilla extract. Could not find pear cider so I used pear nectar and 1/4 cup of apple cider. Instead of boneless breasts, I browned then roased a whole pheasant to 170 degrees. Perfect combination of sweet and savory. Lots of flavor and color!