Recipe for Sauteed Pheasant with Clementine Sauce

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
3 tbl	Oil
6 x	Pheasant breasts (6 oz ea)
1/3 cup	Tangerine concentrate
1/2 cup	Chicken stock
1/4 cup	Heavy cream
2 tbl	Butter

Instructions:

Instructions: 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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