Pheasant Breast with Orange Sauce

If you are wanting a sweet and tangy meal this pheasant breast with orange sauce is the meal for you!
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Course Main Course
Cuisine American
Servings 8 Servings

Ingredients
  

  • 2 Pkg 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
  • Salt
  • Pepper
  • 3 Oranges

Instructions
 

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.

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.

Notes

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
Topics Entrees, Pheasant Breast

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