Pheasant Breasts With Pomegranate Glaze Recipes

LAMB KEBABS WITH POMEGRANATE GLAZE

Steps:

• For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.
• For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.

PHEASANT BREASTS WITH POMEGRANATE GLAZE

Steps:

• Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
• Preheat the oven to 375 degrees F.
• Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
• Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
• Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.
• Reheat the glaze.
• Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.

SPICED CAPON WITH POMEGRANATE GLAZE

Steps:

• Combine the olive oil, cumin, coriander, cinnamon, ground fennel and paprika in a small bowl. Pat the capon dry with paper towels and place on a baking sheet. Rub the spiced oil all over the skin and inside the cavity. Season inside and out with salt and pepper. Stuff the garlic and lemons inside the cavity. Cover with plastic wrap and refrigerate overnight.
• Remove the capon from the refrigerator and uncover about 30 minutes before roasting. Whisk the pomegranate molasses and mustard in a small bowl; set aside. Position a rack in the lower third of the oven and preheat to 450 degrees F. Set a rack in a large roasting pan and brush with olive oil; add the chicken broth and onion to the pan. Put the capon on the rack breast-side down. Roast until the skin starts to brown and crisp, about 30 minutes.
• Remove the capon from the oven and reduce the oven temperature to 375 degrees F. Insert a wooden spoon into the cavity of the capon and carefully turn it breast-side up. Baste with the pan drippings. Continue roasting, basting every 30 minutes, until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, about 1 1/2 hours to 1 hour 45 minutes. Brush with half of the pomegranate glaze during the last 15 minutes of roasting.
• Transfer the capon to a cutting board and brush with the remaining pomegranate glaze. Let rest 20 minutes before carving.
• Strain the pan juices into a fat separator. Pour the liquid into a gravy boat or small bowl, leaving any fat in the cup. (Alternatively, strain the pan juices into a glass measuring cup and skim off the fat with a spoon.) Carve the capon and serve with the pan juices.