Pheasant Breasts with Cider Vinegar, Apples and Pomegranates

Ingredients

• 6 tablespoons butter plus 2 tablespoons 
• 1 cup chicken stock see 
• 0.5 cup cider vinegar 
• 0.3 cup cup heavy whipping cream 
• 4  pheasant breasts 
• 0.5  pomegranate 
• 4  shallots finely chopped
• 2 medium tart apples such as granny smith, peeled and thinly sliced

Equipment

• frying pan
• oven
• meat tenderizer

Directions

1. Preheat oven to 350 degrees F.
2. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10-inch to 12-inch saute pan, heat butter over medium heat until foam subsides.
3. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes.
4. Place pan in oven 8 to 10 minutes.
5. Remove pan from oven and breasts from pan.
6. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes.
7. Add cider vinegar and apples and cook until vinegar dissipates by half.
8. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds.