Breast of Pheasant with Rosemary, Sage and Bordeaux Wine


"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

Healthy Poultry Recipe

Skinless, white-meat turkey and chicken are good choices, advises the Pritikin Eating Plan, because they're high in protein yet fairly low in saturated fat and cholesterol. The chefs in the Pritikin Cooking School have created many delectable poultry recipes, like this one.

Breast of Pheasant with Rosemary, Sage and Bordeaux Wine
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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.
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Servings: people Units:
  1. In a large bowl, combine rosemary, sage, garlic, shallots, and 1 tablespoon of all-purpose seasoning.
  2. Add pheasant breasts. Use mixture to season breasts by rubbing mixture thoroughly onto breasts. Let sit in refrigerator for one hour.
  3. 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.
  4. Add tomato juice, stock, and remaining tablespoon of all-purpose seasoning mixture. Simmer, covered, for 20 minutes, turning breasts every 5 minutes.
  5. Before serving, top each breast with pearl onions and, if desired, cooked baby vegetables.
Recipe Notes

* 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.

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