Braised Pheasant With Orange Sauce Recipes

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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

BRAISED PHEASANT



Braised Pheasant image

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pheasant

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

1 pheasant, cleaned and split into 2 halves
salt and pepper
flour
butter

Steps:

  • Rinse pheasant thoroughly.
  • Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
  • Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
  • Baste frequently with sauce in pan.

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.

BRAISED PHEASANT WITH CHESTNUTS



Braised Pheasant With Chestnuts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

1 cup stock made from pheasant neck and gizzard
1 onion
1 carrot
Celery stalk and leaves
thyme
bay leaf
Coarse salt and freshly ground pepper
1 tablespoon butter
2 carrots
4 shallots
1/2 pound small white turnips
1 tablespoon flour
1 2-2 1/2 pound pheasant, larded under the skin
1/2 pound chestnuts
1/2 cup red wine pheasant liver

Steps:

  • Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
  • Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
  • Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
  • Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
  • Arrange the vegetables and sauce around the pheasant and serve hot.

BRAISED FISH WITH ORANGE AND SOY



Braised Fish with Orange and Soy image

The potent, tangy flavor of frozen orange juice concentrate adds lots of flavor to this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, thinly sliced
3 tablespoons thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
4 skinless fish fillets, such as halibut, cod, or salmon (6 to 8 ounces each)
Cooked rice, for serving

Steps:

  • In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes. In a small bowl, combine juice concentrate, soy sauce, and 1/4 cup water. Add mixture to skillet and bring to a simmer. Add fish, cover, and cook until opaque throughout, 6 to 8 minutes. Serve with rice.

Nutrition Facts : Calories 305 g, Fat 9 g, Fiber 1 g, Protein 47 g, SaturatedFat 1 g

BRAISED PHEASANT WITH CELERY AND WALNUTS



Braised Pheasant With Celery and Walnuts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

2 pheasants
3 tablespoons unsalted butter
Juice and rind of 2 oranges
2/3 cup Madeira or port
Coarse salt and freshly ground pepper to taste
1 cup chicken stock, preferably homemade
3 ounces shelled walnuts
1 head celery

Steps:

  • Preheat oven to 350 degrees.
  • Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
  • Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
  • Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
  • Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO



Pheasant breast à l'orange with dried apricots & prosciutto image

This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

Provided by Thomasina Miers

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

2 skinless pheasant breasts
6 plump, juicy dried apricots
12 rashers thinly sliced prosciutto or streaky bacon
4 thyme sprigs
knob of butter
2 tbsp olive oil
50g watercress
squeeze of orange juice
zest and juice 2 oranges
1in cinnamon stick (or 1 tsp ground)
1 tsp honey
3 tbsp soy sauce

Steps:

  • Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
  • Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
  • Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

Nutrition Facts : Calories 549 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 6.51 milligram of sodium

BRAISED PHEASANT WITH ORANGE SAUCE



BRAISED PHEASANT WITH ORANGE SAUCE image

Categories     Roast

Yield 4 people

Number Of Ingredients 18

2 pheasants
1 tbsp. butter, melted
Apple-Celery Dressing:
4 cups seasoned stuffing mix
1/2 cup onion, chopped
1 egg, lightly beaten
1/2 cup butter
1/2 cup celery, chopped
1 cup boiling water
1 cup apple, chopped
Orange gravy
2 tbsp. cornstarch
1 cup orange juice
1/4 cup brown sugar, firmly packed
1 cup chicken broth
1/3 cup orange rind, julienned
3 tbsp. dry white wine
1/4 cup granulated sugar

Steps:

  • Prepare stuffing and spoon lightly into pheasant cavaties. Place birds breast side up on rack in roasing pan and brush with melted butter. Roast covered 2-3 hrs. at 325 degrees F. or until internal temperature of stuffing reaches 165 degrees F. Lard birds or baste frequently. Serve with orange gravy. Dressing Toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet; add celery, and onion and stir frequently 2-3 minutes until tender, then add to sruffing mixture. Stir in water and egg until well blended. Gravy Remove pheasants and place on serving platter to keep warm. Drain drippings from raosting pan, leaving brown particles in pan and sprinkle with cornstarch. Stir and cook over medium heat until just bleanded, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars, and wine. Return to heat; stirring constantly, bring to a boil. Boil 1 minute. Recipe From: Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com. Prepare stuffing and spoon lightly into pheasant cavaties. Place birds breast side up on rack in roasing pan and brush with melted butter. Roast covered 2-3 hrs. at 325 degrees F. or until internal temperature of stuffing reaches 165 degrees F. Lard birds or baste frequently. Serve with orange gravy. Dressing Toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet; add celery, and onion and stir frequently 2-3 minutes until tender, then add to sruffing mixture. Stir in water and egg until well blended. Gravy Remove pheasants and place on serving platter to keep warm. Drain drippings from raosting pan, leaving brown particles in pan and sprinkle with cornstarch. Stir and cook over medium heat until just bleanded, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars, and wine. Return to heat; stirring constantly, bring to a boil. Boil 1 minute.

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