Pheasant Breasts with Pomegranate Glaze

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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.
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.

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.


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