Sauteed pheasant with clementine sauce

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Oil
6 Pheasant breasts (6 oz ea)
⅓ cup Tangerine concentrate
½ cup Chicken stock
¼ cup Heavy cream
2 tablespoons Butter
1 teaspoon Lime juice

Directions

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

Related recipes