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Pheasant with Champagne Grapefruit Sauce


  • 8 pheasant breast halves preferably de-boned and with skin intact
  • Lawry’s Seasoned Salt and Seasoned Pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1/4 cup dry sparkling wine


  • 1 bottle dry sparkling wine; reserve 1/4 cup for above
  • 2 tablespoons shallots minced (or substitute white part of green onion)
  • 1 lemon juice only
  • 1 large grapefruit segmented and membranes removed
  • 4 tablespoons chilled butter
  • salt and white pepper to taste


  • Prepare sauce. In a medium saucepan, add first three sauce ingredients and reduce liquid to 1/2 cup over medium-high heat. Remove shallots. Add grapefruit segments and cook for 5 minutes. Allow mixture to cool, then transfer to a food processor or blender and process until smooth. Return to saucepan and heat sauce to warm. Just before serving, whisk in cold butter, a little at a time, until melted.
  • To prepare pheasant breasts, first season with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown pheasant lightly on both sides. Add garlic and sparkling wine and sauté until breasts are just-cooked. Overcooking will make your pheasant eat like cardboard. To serve, spoon some sauce onto plate and arrange cooked breasts on sauce. Spoon additional sauce over breasts.