Pan Roasted Breast of Pheasant with Pear, Onion and Potato Puree With Cranberry Grappa Sauce

Serves 4

Ingredients for Pan Roasted Pheasant

4 breast of pheasant
Salt and pepper
2 Spanish onions julienned (2 cups)
4 sprigs of thyme (leaves trimmed from stems)
1 oz of olive oil
2 tbsp of butter
2 medium idaho potato peeled and diced
2 pears peeled 1 diced and 1 sliced into wedges
2 cups of water
2 tbsp of butter
½ cup of heavy cream

Ingredients for Cranberry Grappa Sauce

1 cup of water
1 1/4 cup sugar
3 strips of orange zest
1 cup fresh orange juice
3 tbsp of balsamic vinegar
1 cinnamon stick
2 bags (12 ounces) cranberries
Grappa to taste
½ cup reduced chicken stock or your reduced pheasant stock

2400 Market St. 4th Floor, Philadelphia, PA, 19103