Recipe courtesy of Mario Batali
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

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 12-inch 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Roasted Rosemary Turkey Breast

Recipe courtesy of Kelsey Nixon

Pheasant Breasts with Pomegranate Glaze

Recipe courtesy of Stuart O'Keeffe

Pan Roasted Breast of Pheasant with Vanilla and Pears

Recipe courtesy of Bobby Flay

Pheasant Napolean

Recipe courtesy of Jake's Bakes

Roasted Pheasant (Pheasant Alla Fiorentina)

Recipe courtesy of Debi Mazar|Gabriele Corcos

Roasted Pheasant: Pheasant Alla Fiorentina

Recipe courtesy of Debi Mazar|Gabriele Corcos

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.