3 tb Oil
6    Pheasant breasts (6 oz ea)
1/3 c  Tangerine concentrate
1/2 c  Chicken stock
1/4 c  Heavy cream
2 tb Butter
1 ts Lime juice

Heat oil in large skillet. Saute pheasant 4-6 minutes on each side.
Season with salt & pepper. Keep warm. In pan, add concentrate &
stock. Bring to boil & reduce heat. Add cream & simmer 6 minutes or
until sauce coats a spoon. Whisk in butter & lime. Pour sauce over
breasts & serve.