Pheasant in Orange Sauce
Elevate your next dinner gathering with this exquisite Pheasant in Orange Sauce, a recipe that strikes the perfect balance between rustic sophistication and vibrant citrus flavors. This gourmet dish features succulent, oven-roasted pheasant, golden-browned to perfection, and bathed in a luscious sauce made with freshly squeezed orange juice, aromatic shallots, and a touch of honey for natural sweetness. Infused with hints of garlic, thyme, and orange zest, the sauce is rich, tangy, and beautifully complements the tender meat. Serve it over a bed of rice or alongside roasted vegetables for an impressive, restaurant-quality meal. With its simple yet elegant preparation, this recipe is ideal for showcasing game meat while dazzling your guests’ palates.
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Recipe Information
Ingredients
- 1 whole (about 2-3 lbs) pheasant
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 small (finely chopped) shallots
- 2 cloves (minced) garlic
- 1 cup orange juice (freshly squeezed)
- 2 teaspoons orange zest
- 0.75 cup chicken stock
- 2 tablespoons honey
- 0.5 teaspoon dried thyme
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons (for garnish, chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse and pat the pheasant dry with paper towels. Season the bird generously with salt and black pepper, both inside and out.
Heat the olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Sear the pheasant on all sides until golden brown, about 8-10 minutes in total.
Once the pheasant is seared, transfer it to a plate and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped shallots and minced garlic, and sauté until fragrant and tender, about 2-3 minutes.
Pour in the orange juice, orange zest, chicken stock, honey, and thyme. Stir to combine and bring the mixture to a simmer.
Return the pheasant to the skillet, spoon some of the sauce over the top, and place the skillet in the preheated oven.
Roast the pheasant for 25-30 minutes, basting it with the orange sauce every 10 minutes. The pheasant is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Remove the pheasant from the oven and transfer it to a cutting board. Tent with foil and let it rest for 10 minutes.
While the pheasant rests, mix the cornstarch with water in a small bowl to create a slurry. Place the skillet back on the stovetop over medium heat and stir the slurry into the orange sauce. Allow the sauce to thicken for 1-2 minutes, stirring continuously.
Carve the rested pheasant into serving pieces and arrange on a platter.
Drizzle the thickened orange sauce over the pheasant and garnish with freshly chopped parsley.
Serve immediately and enjoy this flavorful, citrus-infused dish.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 60.3 g | ||
| Protein | 380.2 g | 760% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 292 mg | 22% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
