Warm Pheasant Breast with Walnut and Pomegranate Salad

This recipe is taken from Leiths latest cookery book, Leiths Meat Bible.

SERVES 4
1½ tablespoons oil
4 boneless, skinless pheasant breasts
2 pomegranates
1 tablespoon water
1½ tablespoons raspberry vinegar
½ teaspoon clear honey
2 tablespoons walnut oil
1 head of radicchio, finely sliced
50 g walnuts, lightly toasted
salt and freshly ground black pepper

1. Heat the oil in a large frying pan. Season the pheasant breasts with salt and pepper andfry until browned on both sides.

2. Reduce the heat and continue to cook for a further 5 minutes, or until pink and juicyin the middle.

3. Meanwhile, cut the pomegranates in half and remove the seeds, discarding the tough white membrane.

4. Remove the pheasant breasts from the pan and allow to rest for 5 minutes.

5. Return the pan to the heat and add the water, scraping the bottom to remove any sediment. Add the vinegar and honey. Season with salt and pepper and bring to the boil. Remove from the heat and whisk in the walnut oil.

6.  Put the radicchio leaves, walnuts and pomegranate seeds into a bowl, add the warm dressing and mix lightly. Divide between 4 large plates.

7. Slice the warm pheasant breasts into 4 thick slices and place on top of the salad. Serve immediately.