Pheasant Breasts with Cider Vinegar
| Yield: | 1 Servings |
| Categories: |
| 4 | Single pheasant breasts, bones removed | |
| 6 | tb | Butter, plus 2 T |
| 4 | Shallots, finely chopped | |
| 1/2 | c | Cider vinegar |
| 2 | md | Tart apples, peeled, thinly sliced |
| 1 | c | Chicken stock |
| 1/4 | c | Cream |
| 1/2 | Pomegranate, seeds reserved |
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