Recipe courtesy of Stuart O'Keeffe
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.

Preheat the oven to 375 degrees F.

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

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

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

Reheat the glaze.

Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Orange Duck Breasts

Stuffed Turkey Breast

Recipe courtesy of The Neelys

Potted Chicken Breasts with Lemon and Rosemary

Recipe courtesy of Rachael Ray

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

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking