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Seared
Pheasant Breast with Cranberry Mushroom Chutney
- Prep
Time: 10 minutes
- Cooking
Time: 30-35 minutes
- Servings:
4
Comments:
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!
Ingredients:
4 Pheasant Breasts
1lb mushrooms cut into quarters
1 jar (10oz) Cranberry Chutney
1Tsp Butter
1Tsp oil
salt & pepper
Cooking
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
View other pheasant recipes from Game Bird Hunts |
