Season the pheasant breasts with cumin, paprika, salt and pepper
Between two sheets of plastic wrap, pound the breasts with a mallet
In a heavy bottom pot, heat the grapeseed oil
Brown the pheasants on all side, about 5 minutes
Remove pheasant from pot and slice
Add peas, corn, and spinach to pot
Season vegetables with salt and pepper
Cover partially and let cook for about 10 minutes
Add the sliced pheasant back to pot
Stir in tomato sauce
Cook until all ingredients are tender, about 10 more minutes
Serve over prepared pasta, enjoy!