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Jim Coleman Recipes

Pan Roasted Pheasant Breast with Braised Apples and Cabbage

The Ingredients you will need are:

4 skinless pheasant breasts
1 tablespoon minced garlic
1 teaspoon freshly cracked black pepper
1 tablespoon olive oil
4 cups peeled and diced red delicious apples
1/4 cup each of black raisins and golden raisins
2 cups each of sliced white cabbage and red cabbage
1 1/2 cups apple juice
1/4 cup of honey
1 tablespoon each of ground cinnamon and ground cloves
a pinch of mace

Preheat oven to 375 degrees. Rub the pheasant breasts with the garlic and pepper. Heat the olive oil in a nonstick saute pan. When the pan is hot, add the pheasant and sear over medium-high heat for 3 to 4 minutes per side, until golden brown. Be careful not to burn the garlic. Remove the breasts from the pan and set aside.

Combine all the remaining ingredients in a mixing bowl and transfer the mixture to a small roasting pan, placing the pheasant breasts on top. Roast in the oven for 10 to 12 minutes until the breasts are cooked through.

To serve, thinly slice the breasts and spoon the apple and cabbage mixture on top. Spoon some of the pan juices over each portion and serve immediately.

This recipe will serve 4 people.

©2005 WHYY