Pheasant Breasts with Pomegranate Glaze

Total Time:
35 min
20 min
15 min

4 servings

  • Glaze:
  • 2 cups pomegranate juice (recommended: POM)
  • 1/4 cup sugar
  • 2 to 4 tablespoons olive oil
  • 4 pheasant breasts (removed from bone with skin and wing attached)
  • Salt and freshly ground black pepper
  • Add the olive oil to a large skillet and heat it over medium heat.
  • 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    House Number 0065796F1

    Not what you're looking for? Try:

    Chicken Breasts with Orange-Fennel Seed-Olive Relish

    Recipe courtesy of Aida Mollenkamp