Seared Pheasant Breast with Cranberry Mushroom Chutney
Prep Time: 10 minutes | Cooking Time: 30-35 minutes | Servings: 4
A quick meal either on the stovetop or grill. Excellent with Cranberry Chutney and one of our delicious Wild Rice mixes for a quick elegant meal, without all the fuss!
Over medium heat, in a sauce pan, place butter and mushrooms.
Saute until mushrooms are tender Drain liquid and add 3/4 to 1 jar of cranberry chutney
Mix well and cover to keep warm Season pheasant on both sides Heat sauce pan and add 2 Tsp of oil Add pheasant in pan and sear on both sides until golden Turn heat down and cook until interior heat is 165 degrees
- 4 Pheasant Breasts
- 1lb mushrooms cut into quarters
- 1 jar (10oz) Cranberry Chutney
- 1Tsp Butter
- 1Tsp oil
- salt & pepper
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club