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Sauteed
Breast of Pheasant with Cranberry Glaze
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| Prep
Time:3-5 mins |
Cooking
Time:20-30 mins |
Servings:4 |
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Recipe
Coments: Great with Food Additions
such as Cranberry Chutney, Cranberry Mustard, Wild Rice
& Cranberries, or Cranberry Cinnamon Bread.
Recipe
Instructions: 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.
Ingredients:
- 4 Pheasant Breasts
- 1Pkg Craisins, soaked in water to soften
- 1bottle (15 oz) Cranberry Grilling Sauce
- 4Tsp Oil
- salt & pepper
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Related
Recipes:
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| Recipe
Submitted By: Executive
Chef Robert L Gamble of the Janesville Country Club. |
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MacFarlane Pheasants Ostrich Meat.
MacFarlane Pheasants Smoked Pheasant
MacFarlane Pheasants Wild Boar Meat.
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