Pheasant Breasts with Pomegranate Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 432
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 41
- Cholesterol
- 98
- Sodium
- 737
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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.
- 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.