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.
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