Pheasant Breast Seared with Cranberry Mushroom Chutney

Prep Time: 10 minutes
Cooking Time: 30-35 minutes
Servings: 4

Comments: A quick meal either on the stovetop or grill. Excellent with Cranberry Chutney and one of our delicious Wild Rice mixes for a quick elegant meal, without all the fuss!

Ingredients:

• 4 Pheasant Breasts
• 1lb mushrooms cut into quarters
• 1 jar (10oz) Cranberry Chutney
• 1Tsp Butter
• 1Tsp oil
• salt & pepper

Cooking Instructions:

Over medium heat, in a sauce pan, place butter and mushrooms.
Saute until mushrooms are tender
Drain liquid and add 3/4 to 1 jar of cranberry chutney
Mix well and cover to keep warm
Season pheasant on both sides
Heat sauce pan and add 2 Tsp of oil
Add pheasant in pan and sear on both sides until golden
Turn heat down and cook until interior heat is 165 degrees