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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
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
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