Pheasant in Orange Sauce
- Ready In:
- 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)
- 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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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