Ingredients for Pheasant In Orange Sauce
- 1 pound pheasant breasts
- 1 teaspoon paprika
- 4 tablespoons butter
- 1/2 cup water
- 1 chicken bouillon cube
- Orange Marmalade
- 1/2 cup orange juice
- Pumpkin Pie Spice
- 2 tablespoons orange zest
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Pheasant In Orange Sauce
- Wash and pat dry 2 pheasant breasts (approximately 1 pound total).
- Sprinkle both sides of the pheasant breasts generously with 1 teaspoon paprika.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the pheasant breasts and cook for 3-4 minutes per side, until nicely browned.
- Add 1 tablespoon more butter to the skillet if needed.
- In a small bowl, whisk together 1/2 cup water and 1 bouillon cube (chicken or game preferred). Pour the mixture over the pheasant in the skillet.
- Reduce heat to low, cover the skillet, and simmer for 30 minutes, or until the pheasant is tender. Add a splash more water if needed and turn the pheasant several times during cooking.
- While the pheasant simmers, prepare the orange sauce (see step 8).
- In a small saucepan, combine: 1/2 cup orange juice, 2 tablespoons orange zest, 1 tablespoon butter, 1 tablespoon all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk constantly over medium heat until the sauce thickens.
- Once the pheasant is cooked, remove it from the skillet and set aside. Let the liquid in the skillet cook away slightly to reduce and concentrate the flavor (about 2-3 minutes).
- Pour the prepared orange sauce over the pheasant in the skillet.
- Simmer uncovered, basting frequently, for 10-15 minutes, until the sauce is glossy and the pheasant is heated through.
- Serve immediately. Serves 2. Delicious served with rice or other grains.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
202g
Fat
90g
Carbs
18g
