Pheasant in Orange Sauce
- Reviews 9
Ready In: 55 mins
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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