Pheasant in Orange Sauce
"I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!"
photo by teresas
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 pheasant (skin and split in half, lengthwise)
- paprika (I always use Hungarian paprika if possible for best flavor)
- 2 -3 tablespoons butter
- 1 cup water
- 1 teaspoon instant chicken bouillon
- 1⁄2 cup orange marmalade
- 1⁄4 cup orange juice
- 1⁄4 teaspoon pumpkin pie spice (optional)
directions
- Wash pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
- Add more butter if needed.
- Mix water and bouillon and pour over pheasant.
- Lower heat and cover and simmer for thirty minutes until tender.
- Add water if needed and turn meat several times.
- Combine remaining ingredients.
- Let liquid on pheasant cook away and then baste orange sauce over the meat.
- Simmer uncovered and baste frequently for 10-15 minutes.
- Serves 2. Great served with rice.
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Reviews
-
I really enjoyed this, although, my pheasant got a bit dry. And i even cooked it 15 minutes less than suggested! It would have been inedible if i had cooked it the full time. Maybe I had it simmering too high? Not sure, since no one else seemed to have this issue. Otherwise, the flavor was great. I would definitely try this again. Everyone enjoyed this, but also thought it was dry. I served with herbed oven-roasted potatoes and carrots. -
Well, I do not know how big your pheasants are, but mine were 3 1/2 pounds, and splitting them into halves was a monster job. I finally managed with a pair of heavy duty wire cutters, and even then, the result looked more like fresh road kill then something bought from the poulterer. Next time, I will freeze the birds and run them through the ribbon saw. My next problem was that it took far too long to evaporate all the liquid. But.... the end result was gloriously delicious. I served the pheasant with small, rosemary, salt and black pepper basted potatoes. <br/>Thanks for the recipe. Dolf -
Unbelievable! My son brought home wild pheasant last night; I had NO idea what to do with it! I followed the recipe exactly with one exception: I didn't have pumpkin pie spice; I used Chinise five spice instead. What can I say..this dish is hall of fame material. Thank you! -
this was great and very easy to make. I added the pumpkin pie spice and would never have thought how much it added. -
My husband goes pheasant hunting with our English Pointer all during the season so we have quite a few pheasants in the freezer. This has to be one of the best recipes I have ever tried. It's so good I have shared it with several of my friends and family.
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RECIPE SUBMITTED BY
Monica in PA
Pittsburgh area, PA
Hi! I was introduced to this great site by my friend Chef WJKING.
I'm excited to swap recipes with you!
I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando.
My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography.
My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.
