Prep 10 mins
Cook 45 mins
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!
- 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.
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.
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!