Braised Pheasant With Orange Sauce Recipes

ORANGE-ROASTED PHEASANTS

Steps:

• Heat oven to 350°F.
• In small bowl, stir butter, orange peel, salt, pepper, honey and green onions until well mixed.
• Place pheasants, breast sides up, in shallow roasting pan. For each pheasant, starting at the back opening, gently separate skin from breast, using fingers. Spread butter mixture on pheasant breast under skin. Secure skin to flesh with toothpick if necessary. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Bake uncovered about 45 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Remove pheasants to serving platter; cover loosely with foil to keep warm.
• Pour orange liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.

PHEASANT IN ORANGE SAUCE

Steps:

• Wash pheasant and pat dry.
• Sprinkle on both sides with paprika.
• Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
• Add more butter if needed.
• Mix water and bouillon and pour over pheasant.
• Lower heat and cover and simmer for thirty minutes until tender.
• Add water if needed and turn meat several times.
• Combine remaining ingredients.
• Let liquid on pheasant cook away and then baste orange sauce over the meat.
• Simmer uncovered and baste frequently for 10-15 minutes.
• Serves 2. Great served with rice.

BRAISED PHEASANT WITH CELERY AND WALNUTS

Steps:

• Preheat oven to 350 degrees.
• Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
• Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
• Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
• Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.

BRAISED PHEASANT WITH RED CABBAGE WILD RICE

Steps:

• Make wild rice:
• Preheat oven to 350°F.
• In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
• While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
• Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.
• Make pheasant while rice is cooking:
• Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.
• In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
• In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
• Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
• Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.

BRAISED PHEASANT

Steps:

• Rinse pheasant thoroughly.
• Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
• Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
• Baste frequently with sauce in pan.

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Steps:

• Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
• Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
• Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.