Recipe - Sauteed Pheasant With Clementine Sauce
Categories: Poultry, Sauteed Pheasant With Clementine Sauce
3 tablespoon Oil
6 Pheasant breasts (6 ounce ea)
1/3 cup Tangerine concentrate
One half cup Chicken stock
One fourth cup Heavy cream
2 tablespoon Butter
1 teaspoon Lime juice
Heat oil in large skillet. Saute pheasant 46 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
Sauteed Pheasant With Clementine Sauce recipe makes 1 Servings
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