Pheasant Muscatel
Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 6
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Roasting pheasant to golden perfection, this dish envelops the tender meat in a luscious sauce of vibrant orange juice, sweet white raisins, and a hint of Muscatel. The combination of citrus and richness creates a harmonious balance that will impress your dinner guests and elevate any special occasion. Perfect for a festive gathering or an intimate family dinner, this Pheasant Muscatel promises a memorable meal that’s both comforting and sophisticated, making it a delightful centerpiece on your table.
Ingredients
Ingredients
- 4 1/2 Lbs Pheasant - Split In Half
- 1/2 - Lemon
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1/3 Cup Butter - Softened
- 3 - Orange - Halved
- 1 Cup White Raisins
- 1 Tsp Lemon Peel - Grated
- 1/3 Cup Muscatel
- 1 Cup Chicken Broth
Directions
Directions
- Rinse pheasants with warm water; drain well.
- Rub the inner sides with lemon; season with salt and pepper.
- Place skin side up in baking dish.
- Spread with butter.
- Squeeze juice from oranges, reserving shells for cups.
- Combine the orange juice with remaining ingredients; pour into baking dish.
- Bake at 350 degrees for 45 minutes, basting with pan juices at 10-minute intervals.
Nutrition
Per serving · 6 servingsCalories
550
Fat
36 g
Saturated fat
16 g
Carbohydrates
34 g
Sugar
20 g
Fiber
2 g
Protein
30 g
Sodium
600 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 1/2 Lbs Pheasant - Split In Half
- 1/2 - Lemon
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1/3 Cup Butter - Softened
- 3 - Orange - Halved
- 1 Cup White Raisins
- 1 Tsp Lemon Peel - Grated
- 1/3 Cup Muscatel
- 1 Cup Chicken Broth
Nutted Rice in Fluted Orange Cups
Ingredients
Ingredients
- 2 Cups Chicken Broth
- 1 Cup Rice
- 2 Tbsp Butter
- 2/3 Cup Pecan - Chopped
- 2 Tbsp Parsley - Minced
- 1 - Salt - To Taste
