If you are wanting a sweet and tangy meal this pheasant breast with orange sauce is the meal for you!
- 2 Pkg MacFarlane Split Boneless Pheasant Breasts
- 1 Cup Shallots Chopped
- 1 - 32oz Box Low Sodium Chicken Broth
- 3 Cup Orange Juice
- 8 Earl Grey Tea Bags
- 2 Tbsp Honey
- 10 Tbsp Butter Divided
- 3 Oranges
- In a Dutch Oven or large saucepan, sauté. the shallots in 2 tablespoons of butter for about 4 minutes.
- Add chicken broth and orange juice and bring to a boil.
- Tie the tea bags together and hang over side of pan into boiling liquids.
- Boil until reduced to about 2 cups.
- This will take about 20 minutes or more.
- Remove tea bags.
- Strain out the shallots if you prefer a smoother sauce.
- Add honey.
- You can make the sauce ahead and reheat.
- Add 6 tablespoons of butter gradually to the heated sauce and season with salt and pepper before using.
- Preheat oven to 375 degrees F.
- Slice oranges into 8 thick slices and place the slices in a shallow roasting pan.
- Melt 2 tablespoons butter in large skillet (iron skillet is best) and brown the breasts skin side down for about 5 minutes.
- Place browned pheasant onto orange slices and roast for about 10 minutes.
- Check for doneness and roast 2-3 minutes more if necessary.
- Serve pheasant on the orange slices, drizzling sauce over and serving extra sauce separately.
This recipe was adapted from a recipe in BonApetit Apr. 2000 as shown on Epicurious. It was originally for duck. By Betty of New Hartford, CT
MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.