| Sauteed Breast of Pheasant with Cranberry Glaze |
| Prep Time: | 3-5 minutes | Cooking Time: | 20-30 minutes |
| Servings: | 4 |
| Comments: |
| Great with Food Additions such as Cranberry Chutney, Cranberry Mustard, Wild Rice & Cranberries, or Cranberry Cinnamon Bread. |
| 4 Pheasant Breasts |
| 1Pkg Craisins, soaked in water to soften |
| 1bottle (15 oz) Cranberry Grilling Sauce |
| 4Tsp Oil |
| salt & pepper |
| In large skillet heat 4 Tsp of oil on medium to high heat. |
| Remove skin from pheasant breasts. Season both sides of pheasant with salt and pepper. |
| Dredge in flour and start sauteing. Cook 4-5 minutes per side. They should be light golden brown with an interior temperature of 165 degrees. |
| Turn off heat and pour cranberry grilling sauce over each breast. |
| Check internal temperature. When pheasant is done, place vegetables and sidedish (pasta) on plate, then place pheasant on top and baste with sauce. Sprinkle craisins on top and serve. |
