All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1 1/2     C              Fresh cranberries
1           piece        Orange zest peeled off a fresh orange
1           piece        Lemon zest peeled off a fresh lemon
1/4        Tsp           Cinnamon
1           ea            Clove
1/3        C              Apple juice concentrate
3           Tbsp         Fresh ginger- grated on a micro plane
1/4        C              Fresh orange juice
8           ea             Boneless pheasant breasts
1/4        C              Spice Union Wild Game Seasoning
3           Tbsp          Vegetable oil
6           Tbsp          Cold butter
1/3        C               All-purpose flour
1/2        C               Chicken stock

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Prepare the cranberry ginger compote:

1. Combine the cranberries, orange zest, lemon zest, cinnamon, clove, apple juice concentrate, ginger and fresh orange juice in a small sauce pan.

2. Cook the cranberry mixture over medium heat for 20-25 minutes, stirring every 4-5 minutes.

3. Once the cranberries burst, lower the heat to low and cook until the compote starts to thicken and the liquid concentrates. This will take about 15 minutes. During this time, you will have to stir the compote frequently to keep it from burning on the bottom of the pan.

4. Let the compote cool, then remove the clove and citrus peel.

5. Set the compote aside until you are plating your pheasant.

Prepare the pheasant breast:

1. Lightly season both sides of the pheasant breasts on both sides with Spice Union Wild Game Seasoning.

2. Preheat the oven to 350°F.

3. Preheat a large oven safe sauté pan to medium high heat.

4. Add the vegetable oil and two tablespoons of butter to the sauté pan.

5. Once the butter stops foaming in the hot pan, dredge the pheasant breasts in the flour, shaking off any excess flour and place into the sauté pan.

6. Sauté the pheasant breasts for about 90 seconds per side or until golden brown.

7. Place the sauté pan with the pheasant into the oven for 4 minutes.

8. Remove the sauté pan from the oven and remove the pheasant from the pan.

9. Place the sauté pan back onto the stove on medium high heat.

10. Add the chicken stock to the sauté pan and reduce to about 1/4 C.

11. Shut off the flame under the sauté pan and allow to cool for 1 minutes.

12. Add the remaining cold butter to the sauté pan. Swirl the pan to incorporate the butter into the sauce.

13. Plate the pheasant breasts with the pan sauce spooned over the top of the pheasant breasts and the cranberry compote on the side.