Breast of Pheasant with Rosemary, Sage and Bordeaux Wine
What a marvelous combination of savory herbs, deep Bordeaux, and the apple-hinted flavors of pheasant. What’s more, breast of pheasant is very low in saturated fat and cholesterol. Pair this entrée with mashed potatoes, whole grains, grilled vegetables, or even just a simple baked potato.
Yield: 4 people
- 4 4 ounces Pheasant breasts (boneless, skinless)
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh garlic chopped
- 1 tablespoon shallot or onion chopped
- 2 tablespoon Pritikin® All-Purpose Seasoning* devided
- 1/4 cup bordeaux wine
- 1/4 cup tomato juice (low sodium) (such as Very Veggie Low-Sodium Juice from Knudsen)
- 1/4 cup vegetable stock (low-sodium)
- 1/2 cup pearl onions peeled and thinly sliced
- In a large bowl, combine rosemary, sage, garlic, shallots, and 1 tablespoon of all-purpose seasoning.
- Add pheasant breasts. Use mixture to season breasts by rubbing mixture thoroughly onto breasts. Let sit in refrigerator for one hour.
- In a large hot nonstick skillet, sear pheasant breasts on both sides until brown, about 1 to 2 minutes per side. Add Bordeaux and cook, covered, over medium heat until wine reduces by half, about 2 minutes.
- Add tomato juice, stock, and remaining tablespoon of all-purpose seasoning mixture. Simmer, covered, for 20 minutes, turning breasts every 5 minutes.
- Before serving, top each breast with pearl onions and, if desired, cooked baby vegetables.
* Make your own all-purpose seasoning by blending ingredients such as paprika, garlic powder, onion powder, dried oregano, and dried basil. You can also purchase our chefs’ Pritikin All-Purpose Seasoning online. Or call 866.430.3901.