• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 Pheasant breast halves - preferably de-boned,

  2. And with skin intact

  3. Lawry's Seasoned Salt - to taste

  4. Lawry's Seasoned Pepper - to taste

  5. 1 tablespoon 15ml Olive oil

  6. 2 tablespoons 30ml Butter

  7. 2 Garlic cloves - minced

  8. 1/4 cup 59ml Dry sparkling wine

  9. Sauce

  10. 1 Dry sparkling wine

  11. 1/4 cup for above

  12. 2 tablespoons 30ml Shallots - minced

  13. (or white part of green onion)

  14. 1 Lemon - juice only

  15. 1 Grapefruit - segmented, and (large)

  16. Membranes removed

  17. 4 tablespoons 60ml Chilled butter

  18. Salt - to taste

  19. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 4 servings.


Send feedback