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Seared Pheasant Breast-Cranberry Mushroom Chutney

Seared Pheasant Breast with Cranberry Mushroom Chutney

Prep Time:  10 minutes  |  Cooking Time:  30-35 minutes  |  Servings:  4

Recipe 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!

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 


  • 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


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