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.
  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.