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.)