Orange Roasted Pheasants Recipes

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ROAST PHEASANT



Roast Pheasant image

Follow these general instructions and you will get a lovely, moist bird. This technique also works with ruffed grouse, chickens and guinea hens. Serve with a nice white wine, some mashed potatoes and a vegetable of your choice. A good option is to cut up some carrots, potatoes, parsnips, celery root and turnips and roast them with the birds. I have a similar recipe for roast partridge, if you are looking for something a little different.

Provided by Hank Shaw

Categories     Main Course

Time 1h10m

Number Of Ingredients 8

2 whole pheasants
8 cups water
1/2 cup kosher salt
2 tablespoons sugar
2 bay leaves, (optional)
1 tablespoon crushed juniper berries, (optional)
2 tablespoons olive oil or softened butter
Black pepper to taste

Steps:

  • Brine the bird. Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. Cover and let cool to room temperature. When it cools, submerge your pheasant in the brine and keep it in the fridge for 4 to 8 hours. The longer you brine, the saltier the pheasant will become. I brine pen-raised birds for 4 hours, old roosters for 8 hours.
  • Optional step: If you really want a crispy skin, take the birds out of the brine and set them uncovered in the fridge for 12 to 24 hours. This dries out the skin (but not the meat} and helps you get crispier skin.
  • When you are ready to cook, take the pheasant out of the fridge and let it sit at room temperature for at least 30 minutes and up to an hour. Heat your oven. Get it to 500°F if possible, but at least 400°F. Give yourself at least 15 minutes of preheating, and up to a half hour. Oil the bird. You can do this with olive oil or you can smear butter all over it. Crack some black pepper over the bird.
  • Stuff with a piece of onion or apple and a few fresh herbs. A cut lemon is a good choice, too. Do not pack the cavity. Truss the bird if you want. I do this often because it helps the pheasant cook more evenly. (Here's a video on how to truss a chicken, which is basically the same thing as a pheasant.)
  • Roast the pheasant uncovered for 15 minutes at your high temperature. Take the pheasant out and lower the temperature to 350°F. Leave your oven door open to speed this process.
  • Optional step: Baste the bird with either butter or a glaze. When I do this, I like to use a boiled-down combination of butter and maple syrup.
  • Return the pheasant to the oven and roast uncovered for 30 to 45 minutes. You want the internal temperature of the thigh meat to be about 155°F to 160°F and for the bird's juices to run pretty clear. A little pink in the juice - and in the bird - is what you want. The higher end of this cooking time will give you a well-done bird, which I try to avoid but many people prefer.
  • Remove the pheasant and let it rest for 10 to 15 minutes. This resting time is vital, as it lets the juices redistribute within the pheasant. It will also finish off the cooking process through carry-over heating.

Nutrition Facts : Calories 476 kcal, Carbohydrate 5 g, Protein 52 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 162 mg, Sodium 9538 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

ROAST PHEASANT



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE



Quail Roasted with Honey, Cumin and Orange Juice image

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

Steps:

  • Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
  • After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams

EMERIL'S FAVORITE ROAST PHEASANT



Emeril's Favorite Roast Pheasant image

Provided by Food Network

Categories     main-dish

Time 3h22m

Yield 6 servings

Number Of Ingredients 38

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
  • Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
  • Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
  • Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
  • Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
  • Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ORANGE-ROASTED PHEASANTS



Orange-Roasted Pheasants image

These orange flavored roasted pheasants are perfect for a savory dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 9

1/2 cup butter or margarine, softened
2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
4 medium green onions, sliced (1/4 cup)
2 pheasants (2 1/2 to 3 lb each)
1/2 cup orange liqueur or water
1 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Heat oven to 350°F.
  • In small bowl, stir butter, orange peel, salt, pepper, honey and green onions until well mixed.
  • Place pheasants, breast sides up, in shallow roasting pan. For each pheasant, starting at the back opening, gently separate skin from breast, using fingers. Spread butter mixture on pheasant breast under skin. Secure skin to flesh with toothpick if necessary. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Bake uncovered about 45 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Remove pheasants to serving platter; cover loosely with foil to keep warm.
  • Pour orange liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.

Nutrition Facts : Calories 670, Carbohydrate 10 g, Cholesterol 220 mg, Fiber 0 g, Protein 56 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 2 g

PHEASANT IN ORANGE SAUCE



Pheasant in Orange Sauce image

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!

Provided by Monica in PA

Categories     Pheasant

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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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  • Add water to a large pot and bring to a boil. Remove from heat and add salt and sugar, stirring until completely dissolved. Add bay leaves and 1 of the sprigs of sage. Allow water to come to room temperature. Once the water has cooled, add the pheasant to the pot and weight down the bird to keep it fully submerged (I used a zip-top bag filled with water). Place the pot in the refrigerator. Allow to brine for 4 hours.
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