Sauteed Pheasant with Clementine Sauce

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Sauteed Pheasant with Clementine Sauce Ingredients

3 tb Oil	1/4 c Heavy cream
6 Pheasant breasts (6 oz ea)	2 tb Butter
1/3 c Tangerine concentrate	1 ts Lime juice
1/2 c Chicken stock

Instructions for Sauteed Pheasant with Clementine Sauce

Heat oil in large skillet. Saute pheasant 4-6 minutes on each side. Season with salt & pepper. Keep warm. In pan, add concentrate & stock. Bring to boil & reduce heat. Add cream & simmer 6 minutes or until sauce coats a spoon. Whisk in butter & lime. Pour sauce over breasts & serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: ChickenCuisine: Uncategorized

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