Posted 05/26/2008

Sauteed Pheasant with Clementine Sauce

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.