Pheasant With Champagne-Grapefruit Sauce

Prepare sauce. In a medium saucepan, add first three sauce ingredients and reduce liquid to 1/2 cup over medium-high heat. Remove shallots. Add grapefruit segments and cook for 5 minutes. Allow mixture to cool, then transfer to a food processor or blender and process until smooth. Return to saucepan and heat sauce to warm. Just before serving, whisk in cold butter, a little at a time, until melted.

To prepare pheasant breasts, first season with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown pheasant lightly on both sides. Add garlic and sparkling wine and saute until breasts are just-cooked. Overcooking will make your pheasant eat like cardboard.

To serve, spoon some sauce onto plate and arrange cooked breasts on sauce. Spoon additional sauce over breasts.

This recipe yields 4 servings.