Ingredients:
  • 2 packages MacFarlane split boneless pheasant breast
  • 1 cup chopped shallots
  • 1 32 ounce box low sodium chicken broth
  • 3 cup orange juice
  • 8 Earl Grey tea bags
  • 2 tablespoons honey
  • 10 tablespoons butter (divided)
  • salt and pepper
  • 3 oranges
Directions:

For sauce: 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.

 

For the pheasant: 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.

Yield: 8 servings

By Betty of New Hartford, CT

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