Roasted Pheasant with Cranberry Salsa

Ingredients

  • 2 Pheasants cut into small fillets

    Seasoned flour:

  • 2 cups flour

  • 1 tsp. Lawry’s seasoned salt

  • 1 tsp. black pepper

  • 1 tsp. thyme leaf

Preparation

  • Rub Pheasant in seasoned flour.

  • Panfry in hot butter until golden brown.

  • Place Pheasant on a 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. pecans, toasted and chopped

  • 1 tbs. grated lime zest

  • 2 tbs. grated orange zest

  • salt to taste

  • Mix together in a medium saucepan, and WARM over low heat. Do not boil (approx. 10 to 15 minutes.)