Pan Roasted Breast Of Pheasant With Vanilla And Pears Recipe

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Bobby Flay on Food Network


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1 tablespoon coriander seed, toasted and crushed fine

2 Anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices

1 large vanilla bean, split lengthwise in half and scraped to gather the vanilla seeds

2 cups dry red wine

4 chives blades, for garnish

2 cups rice pilaf, formed into a cylinder in a gelatin mold

1/4 cup honey

1 quart cold water

Freshly ground black pepper

8 pheasant breasts if small)

1 cup diced shallots

1 cup pear cider

2 tablespoons snipped fresh chives

1/4 cup salt

6 tablespoons sugar

1/2 cup dry white wine, preferably Chardonnay

4 tablespoons unsalted butter


4 large pheasant breasts, removed from the bone with skin and wing tip attached (use

2 tablespoons preserved ginger, minced

1 cup heavy cream

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