Orange Pheasant Breasts

This recipes comes from the Essential Game Bird Recipes by Pheasants Forever.В  I’m not sure who contributed it to the cookbook, but that’s where I found it.

Jesse is always looking for an orange recipe and this one sounds tempting.В  I may have to try this with chicken, if I don’t try it with pheasant first.

2 skinless pheasant breast fillets
2 tbsp butter
4 tsp flour
1/4 tsp ground cinnamon
1/2 cup orange juice (1 orange freshly squeezed)
2 tbsp orange marmalade
3/4 tsp chicken bouillon cube or paste
1 tbsp orange liqueur (optional)
1/2 cup green seedless grapes
2 oranges, peeled and sectioned
1/4 cup sliced or slivered almonds, toasted


  1. Heat oven to 325 degrees F.
  2. Line an 8x8x2-inch baking pan with heavy-duty aluminum foil, leaving a 1-1/2 inch foil flap or cllar sticking out on all sides. Place pheasant fillets in a single layer in pan.
  3. Melt butter in a suacepan. Stir in flour and cinnamon until smooth. Blend in orange juice, marmalade and bouillon. Bring to a boil, stirring until thickened. Stir in the liqueur. Spoon the sauce over pheasant.
  4. Tear off a sheet of heavy-duty aluminum foil 11 inches long. Cover the baking pan with this piece, pressing foil down on top of pheasant (leave a little extra room for heat expansion). Work around the pan, folding top sheet together with collar from lower sheet to make a tight seal.
  5. Bake for 30 minutes or until meat is tender. Remove top sheet, spoon grapes and orange sections over pheasant and bake, uncovered, for another 5 minutes, or until fruit is heated through. Garnish with almonds and serve over hot rice, if desired.

May 3, 2009 В· jackie В· No Comments
Posted in: Wild Game

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