Side Pannel
Sauteed Pheasant with Clementine Sauce
Sauteed Pheasant with Clementine Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 3 tb Oil
- 6 Pheasant breasts (6 oz ea)
- 1/3 c Tangerine concentrate
- 1/2 c Chicken stock
- 1/4 c Heavy cream
- 2 tb Butter
- 1 ts 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.
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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