Sauteed Breast of Pheasant with Cranberry Glaze
Prep Time: 3-5 minutes | Cooking Time: 20-30 minutes | Servings: 4
Great with Food Additions such as Cranberry Chutney, Cranberry Mustard, Wild Rice & Cranberries, or Cranberry Cinnamon Bread.
In large skillet heat 4 Tsp of oil on medium to high heat.
Remove skin from pheasant breasts. Season both sides of pheasant with salt and pepper.
Dredge in flour and start sauteing. Cook 4-5 minutes per side. They should be light golden brown with an interior temperature of 165 degrees.
Turn off heat and pour cranberry grilling sauce over each breast.
Check internal temperature. When pheasant is done, place vegetables and sidedish (pasta) on plate, then place pheasant on top and baste with sauce. Sprinkle craisins on top and serve.
- 4 Pheasant Breasts
- 1Pkg Craisins, soaked in water to soften
- 1bottle (15 oz) Cranberry Grilling Sauce
- 4Tsp Oil
- salt & pepper
Recipe submitted by: Executive Chep Robert L. Gamble of the Janesville Country Club