Orange Marmalade Pheasant Breasts

MacFarlane Pheasants sells pheasant breasts at their retail store and on-line. It is one of their most popular items and can be used in any recipe, where you might typically use chicken. Pheasant is lower in fat, full of vitamins A, C, calcium, and iron and it is an affordable delicacy. 

We have many recipes in our free cookbook and in our blog. I hope you will take the time to explore each of them after enjoying this “Orange Marmalade Pheasant Breasts” recipe. 


4-6 pheasant breasts




pumpkin pie spice

splash of orange juice

1/2-3/4 cup orange marmalade

chicken bouillon




Sprinkle salt, pepper, and paprika on pheasant breasts.

Melt 2 tablespoons of butter in a large frying pan and add pheasant breasts.

Cook breasts for a few minutes on each side before adding 1 cube of chicken bouillon dissolved in 1 cup of boiling water.

Cook on medium to low heat for about 30 minutes to reduce the liquid.

Combine orange marmalade, a splash of orange juice, and a 1/4 teaspoon pumpkin pie spice and stir before putting this combination in your pan with the pheasant breasts.

Cook the mixture down until it is sticky. 

Serve this delicious dish with rice and your favorite vegetable. You won’t be disappointed.