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Roasted Pheasant Breast With Scottish Oatcakes and Pomegranate Reduction
A very fun and flavorful recipe that makes an amazing meal. You are absolutely going to love this one!
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Course
Main Course
Cuisine
American
Servings
4
Servings
Ingredients
Pheasant Breasts
4
MacFarlane pheasant breasts
4
Cloves
Garlic
4
Sprigs
Thyme
1
Small Shallot
4
Tbsp
Duck Fat
Salt
Pepper
Oatcakes
1
Cup
Scottish Oatmeal
Cooked and cooled
2
Ounces
Dried Cranberries
Chopped
1/4
Ounce
Foie Gras
1
Large Russet Potato
Baked and smashed
Pomegranate Reduction
2
Cups
Glace De Canard
2
Ounces
Pomegranate Concentrate
1
Ounces
Pomegranate Syrup
Instructions
Set oven at 375 degrees F.
Warm large sauté pan with medium heat with duck fat, garlic, thyme and shallot.
Season pheasant breasts and place skin side down.
Place in oven for 8-10 minutes or until juices run clear.
Mix oatcake ingredients and form into cakes about 3 inches around 1 1/2 inch thick.
Roll cakes in dry Scottish oatmeal.
When pheasant breasts are done set them aside to rest.
Use the duck fat from the pan to sear the oatcakes until golden brown.
Serve with reduction and seasonal vegetables.
Pomegranate Reduction
Bring the ingredients to a boil over high heat.
Reduce heat to medium low, and let simmer until the liquid has reduced to half of the original volume.
Topics
Entrees, Pheasant Breast