Pan Roasted Breast Of Pheasant With Vanilla And Pears Recipes

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.

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.