Pheasant In Orange Sauce
Succulent pheasant cooked in a tangy orange sauce with hints of paprika and spice, ideal for special occasions or elegant family dinners.
Ingredients
Instructions
- Wash the pheasant and pat dry with paper towels.
- Sprinkle paprika on both sides of the pheasant.
- Heat 2 tablespoons of margarine in a skillet and cook the pheasant until well browned on both sides.
- Add additional margarine if needed during cooking.
- Mix water with the chicken bouillon and pour over the pheasant.
- Lower the heat, cover, and simmer for 30 minutes or until tender.
- Add water if needed and turn the meat several times during cooking.
Tips & Substitutions
For a richer flavor, consider using duck or chicken instead of pheasant. If you can't find pumpkin pie spice, a mix of cinnamon and nutmeg can work well. To enhance the sauce, add a splash of white wine or a tablespoon of soy sauce for depth. Pairing with a light salad can balance the dish's sweetness. For a low-calorie option, serve with 0 Fat Weight-Loss Soup to keep meals light yet satisfying.
Serving Suggestions
Serve the pheasant hot, drizzled with the orange sauce, alongside fluffy rice or roasted vegetables for a complete meal. A fresh green salad can add a nice crunch. This dish pairs beautifully with Broccoli-Shrimp Stuffed Potatoes for a delightful combination of flavors. For a lovely finish, a light dessert like sorbet can complement the citrus notes.
Storage & Reheating
Leftover pheasant in orange sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pheasant in a skillet over low heat, adding a splash of water or orange juice to keep the meat moist. Cover with a lid to retain steam and heat until warmed through, about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant In Orange Sauce contains roughly 78 calories, with 1g protein, 15g carbohydrates, and 3g fat. It is a good source of iron (17% of the Daily Value) and vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pheasant for this recipe?
Yes, you can use frozen pheasant, but be sure to thaw it completely in the refrigerator before cooking. This ensures even cooking and better flavor absorption from the marinade. It’s best to plan ahead and allow 24 hours for thawing to ensure the meat remains juicy.
What can I substitute for orange marmalade?
If you don't have orange marmalade, you can use apricot jam or a mix of honey and orange zest as a substitute. The key is to maintain the sweetness and citrus flavor, which is essential for the sauce. Adjust the sweetness according to your taste preference.
How do I know when the pheasant is cooked through?
To check if the pheasant is cooked through, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Additionally, the meat should be tender and no longer pink at the bone. Simmering covered for 30 minutes usually ensures it cooks properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).