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Deer Hunting DirectoryArticle Details

Pheasant Breast Seared with Cranberry Mushroom Chutney

Date Added: June 04, 2009 01:42:33 PM
Category: Hunting Recipes

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!


  • 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

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