Pheasant a la Orange
Prep: 30 min
Cook: 105 min
Total: 135 min
Serves: 4
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This elegant dish transforms tender pheasant into a celebration of flavors, where the bright zest of oranges melds harmoniously with fragrant herbs. Each bite offers a delightful contrast of juicy meat and rich mushroom gravy, making it an impressive centerpiece for festive gatherings or intimate dinners. Perfect for those looking to elevate their culinary repertoire, this recipe provides a unique way to savor game bird in a way that's both sophisticated and comforting.
Ingredients
Ingredients
- 2 - Valencia Oranges
- 2 - Pheasant
- 3/4 Cup Butter
- 4 Tbsp Celery - Chopped
- 1/2 Tsp Basil
- 2 Tbsp Parsley
- 2 Small Onion
- 1 Clove Garlic - Pricked
- 8 Oz Mushrooms - Drained
- 2 Cups Chicken Bouillon
- 3 to 4 Tbsp Cornstarch
Directions
Directions
- Slit oranges.
- Partially squeeze out and reserve juice.
- Rub pheasant with rinds of oranges to obtain as much orange oil as possible.
- Grate rind of 1 orange and set aside.
- Melt 3 tablespoons butter in heavy 8-quart Dutch oven; fry pheasant on all sides until a delicate brown.
- Remove from Dutch oven.
- Combine celery, basil, parsley and 4 tablespoons melted butter.
- Place 1 onion and half the celery mixture in cavity of each pheasant.
- Place rack in Dutch oven; place pheasant on rack, breast side up.
- Melt 2 tablespoons butter in Dutch oven; add 3/4 cup water and garlic.
- Reduce heat and cover.
- Brown mushrooms in 3 tablespoons butter.
- Add reserved orange juice and grated rind; bring to a boil.
- Stir in bouillon; pour into Dutch oven.
- Simmer, covered, for a total of 45 minutes.
- Place Dutch oven in 325-degree oven.
- Bake for 1 hour and 30 minutes or until pheasant are tender.
- Pour off pan juices into saucepan; return pheasant to oven to brown.
- Dissolve cornstarch in 1/2 cup water.
- Remove mushrooms from pan juices; stir in cornstarch mixture.
- Cook over low heat, stirring constantly, until thickened.
- Add mushrooms; serve gravy over pheasant.
Nutrition
Per serving · 4 servingsCalories
700
Fat
50 g
Saturated fat
30 g
Carbohydrates
15 g
Sugar
5 g
Fiber
2 g
Protein
40 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 - Valencia Oranges
- 2 - Pheasant
- 3/4 Cup Butter
- 4 Tbsp Celery - Chopped
- 1/2 Tsp Basil
- 2 Tbsp Parsley
- 2 Small Onion
- 1 Clove Garlic - Pricked
- 8 Oz Mushrooms - Drained
- 2 Cups Chicken Bouillon
- 3 to 4 Tbsp Cornstarch
