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

Ingredients:
8       ea         Boneless pheasant breasts
1/4    C           Spice Union Spice for Anything & Everything
3       Tbsp      Vegetable oil
6       Tbsp      Cold butter
1/3    C           All-purpose flour
1/3    C           Pomegranate juice
1/3    C           Sambuca
1/4    C           Chicken stock

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1. Lightly season both sides of the pheasant breasts on both sides with Spice Union Spice for Anything & Everything.

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 4-6 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 pomegranate juice, Sambuca and chicken stock to the sauté pan and reduce to about 1/3 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.