Sauteed Pheasant With Clementine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 3 | T | Oil |
| 6 | Pheasant breasts, 6 oz ea | |
| 1/3 | c | Tangerine concentrate |
| 1/2 | c | Chicken stock |
| 1/4 | c | Heavy cream |
| 2 | T | Butter |
| 1 | t | Lime juice |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“Love – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2314
Calories From Fat: 1101
Total Fat: 124.1g
Cholesterol: 779.5mg
Sodium: 558.6mg
Potassium: 2916.9mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: 2.1g
Protein: 271g