Roasted Pheasant with Cranberry Salsa

Ingredients

  • 2    Pheasants cutinto small fillets
  • Seasoned flour:
  • 2    cups flour
  • 1    tsp. Lawry’s seasoned salt
  • 1    tsp. black pepper
  • 1     tsp.  thyme leaf

Directions:

  • Rub Pheasant in seasoned flour. 
  • Panfry in hot butter until golden brown.  
  • Place Pheasant on greased sheet pan.
  • Bake for 10 to 15 minutes at 350 degrees.  
  • Top with cranberry salsa and serve.

Cranberry Salsa

  • 1    cup sun-dried cranberries
  • 2    tbs. orange juice
  • 1/3    cup sugar
  • 2 red bell peppers, roasted, peeled, seeded and diced.
  • 3    tbs. fresh cilantro
  • 2    tbs. pecanstoasted and chopped
  • 1    tbs. grated lime zest
  • 2    tbs. grated orange zest
  • salt to taste
  • Mix together in medium sauce pan, and WARM over low heat.   Do not boil(approx. 10 to 15 minutes.)