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
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.
- Add the olive oil to a large skillet and heat it over medium heat.
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.
Notes
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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By bradyjohnston
Exeter, CA
on December 13, 2012
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I added less sugar to the sauce plus a bit of lemon zest. also wrapped the pheasant with bacon which gave it the savory with the sweet sauce. My guests loved it, very good idea.
By bdk52156
Newton, IA
on March 14, 2012
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Just made this recipe. I thought the pom glaze was too sweet so I added lime zest, a pinch of salt and a healthy tablespoon of sriracha hot chili sauce. A flavor explosion! Will make this recipe again for sure.
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