Pheasant Breasts with Pomegranates

Pheasant breasts make an elegant dish, easy to prepare and very attractive. If you cannot get pomegranates use apple juice or cider to marinate the meat, and garnish with peeled, sliced apple cooked in butter. If, by chance, you have quinces, the pheasant is even better with this lovely fragrant fruit, thinly sliced, cooked to a pink translucence, and finished off with butter.

Pheasant is always a good buy in December. More plentiful than earlier