Pheasant In Orange Sauce Recipes
ORANGE-ROASTED PHEASANTS
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
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
ROAST PHEASANT
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
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
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