• Prep Time:
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  • Serves: 1 Servings

Sauteed Pheasant with Clementine Sauce

  • Recipe Submitted by on

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


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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