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Seared
Pheasant Breast with Cranberry Mushroom Chutney
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| Prep
Time:10 mins |
Cooking
Time:30-35 mins |
Servings:4 |
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Recipe
Coments: 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!
Recipe
Instructions: 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
Ingredients:
- 4
Pheasant Breasts
- 1lb
mushrooms cut into quarters
- 1
jar (10oz) Cranberry Chutney
- 1Tsp
Butter
- 1Tsp
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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