Best Pan Roasted Breast Of Pheasant With Vanilla And Pears Recipes

Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace image

Provided by Food Network

Time 50m

Number Of Ingredients 10

1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed
1 tablespoon canola oil
1 cup dried figs, stems removed
2 cups chambourcin wine
2 tablespoons unsalted butter
2 medium shallots, sliced thin
1 cup shiitake mushrooms stemmed and thinly sliced
1/2 cup rich poultry stock
1/2 teaspoon rosemary, finely chopped
Salt and pepper

Steps:

Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

Pheasant Breasts with Pomegranate Glaze image

Provided by Stuart O'Keeffe

Time 35m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

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.