Recipe courtesy of Stuart O'Keeffe
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

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

Pheasant and Cabbage Chowder

Recipe courtesy of Jasper White

Pheasant with Cranberry Honey

Recipe courtesy of Robert Irvine

Roast Pheasant Trident Villas

Recipe courtesy of Graham Kerr

Browse Reviews By Keyword

          Get Cooking

          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.