| Seared Pheasant Breast with Cranberry Mushroom Chutney |
| Prep Time: | 10 minutes | Cooking Time: | 30-35 minutes |
| Servings: | 4 |
| 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! |
| 4 Pheasant Breasts |
| 1lb mushrooms cut into quarters |
| 1 jar (10oz) Cranberry Chutney |
| 1Tsp Butter |
| 1Tsp oil |
| salt & pepper |
| 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 |
