Warm up grill or barbecue to 350F. With charcoal grill, set up direct and indirect side or

In small bowl or spice rub shaker, combine poppy seed rub: poppy seeds, dried thyme leaves, kosher salt and cayenne.

On a baking sheet, rub dijon mustard onto all sides of the pheasant breasts.

Generously sprinkle all sides of the Dijon covered pheasant breasts with the Poppy Seed Rub.

Put seasoned pheasant breasts on indirect side of the grill for 10 minutes.

Flip pheasant breasts and cook for 5 minutes.

Move pheasant breasts onto direct heat and cook until internal temperature is 140F. Set aside to rest.

Meanwhile, in a small pot on medium heat, warm maple syrup, cranberries and chicken bouillon paste until starting to bubble.

Stir in apple cider vinegar, apple cider, ground cloves and cayenne pepper for about 5 minutes where the sauce is bubbling and naturally thickens.

Serve Poppy Seed Pheasant (or Chicken) Breast with Cranberry Gastrique