Pheasant In Orange Sauce Food

CHINESE ORANGE CHICKEN

Steps:

• Mix all the marinade ingredients together with the pheasant pieces; make sure each piece gets coated. Set aside while you prep everything else, about 20 minutes. For the sauce, mix the soy, orange juice, marmalade and vinegar together and set aside. Mix the 1 tablespoon of corn starch with about 2 tablespoons water in a little bowl and set aside.
• Heat the oil in a wok or small, heavy pot to 350°F to 360°F. Set a baking sheet nearby and line it with paper towels. While the oil is heating, toss the pheasant pieces with the 1/4 cup of corn starch. (This is a messy process, so you'll need to wash your hands at some point.) When the oil is hot, fry the pheasant in 3 to 4 batches until golden brown, about 3 to 5 minutes per batch. As each batch finishes, set it in the baking sheet to drain.
• After you've fried all the pheasant, pour out the oil into a glass or metal container; you can strain and reuse it later. Rinse the wok and wipe it out with paper towels, then set it back on very high heat. Add about 2 tablespoons of oil from the container you just used. When it's hot, add the chiles and tangerine peel and stir-fry for 30 seconds. Add the pheasant back to the wok and the ingredients for the sauce you mixed together earlier. Stir fry this for a few seconds. Now, start stirring the corn starch slurry, and, while still stirring, pour it over the meat. Stir fry until it gets thick, a couple seconds. Drizzle the sesame oil over everything, give it one more toss and serve immediately.

ORANGE-ROASTED PHEASANTS

Steps:

• Heat oven to 350°F.
• In small bowl, stir butter, orange peel, salt, pepper, honey and green onions until well mixed.
• Place pheasants, breast sides up, in shallow roasting pan. For each pheasant, starting at the back opening, gently separate skin from breast, using fingers. Spread butter mixture on pheasant breast under skin. Secure skin to flesh with toothpick if necessary. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Bake uncovered about 45 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Remove pheasants to serving platter; cover loosely with foil to keep warm.
• Pour orange liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.

HOME

Steps:

• Method 1. Fill your kettle and boil it. Peel and chop the potatoes into bite-sized pieces. Peel and chop the parsnips to match. 2. Fill a large pan with hot water from the kettle. Add the potatoes, parsnips and a pinch of salt. Cover, bring to the boil, then turn the heat down and simmer for 20 mins, or till the veg are soft. Drain them, tip back into the pan and mash with 1 tbsp butter. Pop the lid back on to keep the mash warm. 3. While the potatoes simmer, trim the roots and top 3cm off the leek. Halve it, rinse out any grit and finely slice the leek. Trim the dry ends off the cavolo nero and roughly shred the leaves. 4. Tip 1 tbsp flour onto a plate (keep the rest for later) and season it with salt and pepper. Roll the pheasant breasts in the flour to coat them. Shake off any excess flour, pop the pheasant breasts onto a separate plate. Set both plates to one side. 5. Pour 150ml boiling water into a jug. Crumble in the stock cube and squeeze in the juice from both oranges. Stir in 1 tbsp each Demerara sugar and cider vinegar. Pick the thyme leaves and add them to the jug. Stir well. 6. Melt half of the remaining butter in a large pan. Add the leek and season with salt and pepper. Cover the pan with a lid and cook for 5 mins till the leek starts to soften. Stir in the cavolo nero and 2 tbsp boiling water. Cover again and cook for 5 mins till the leaves have wilted. Take the pan off the heat and set aside, lid on, to keep warm. 7. Warm 1 tbsp olive oil in a frying pan on a high heat. Add the pheasant breasts and cook for 1 min on each side to brown them. Turn the heat down to medium and fry for 3-4 mins to finish cooking the pheasant. Lift it out of the pan onto a plate and set aside to rest. 8. Melt the remaining butter in the frying pan. Tip in 1 tbsp flour and stir together till smooth. Pour in the stock mixture. Bubble for 2-3 mins, till the sauce has thickened. Taste and add more salt or pepper if needed. Serve the pheasant breasts with the mash, cabbage and orange sauce.

CRANBERRY PHEASANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, until meat comes easily off the bone.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

PHEASANT WITH CRANBERRY SAUCE

Steps:

• Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180°, basting with pan juices frequently., Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

PHEASANT IN WINE SAUCE

Steps:

• Melt butter or margarine in a heat-proof Dutch oven.
• When hot, sauté the pheasant gently all over until it's golden brown.
• Remove the bird.
• Add flour, stock and wine, blend smoothly.
• Bring to a boil and add seasoning.
• Return bird to the Dutch oven and cover.
• Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Steps:

• Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
• Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
• Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

25 BEST WAYS TO COOK PHEASANT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pheasant recipe in 30 minutes or less!

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant with next five ingredients in 2 cups boiling water in saucepan. Simmer covered for 45 minutes or until tender. Remove pheasant, bone and set aside. Strain and preserve broth. Boil broth in saucepan until reduced to 1/2 cup. Blend in cream. Heat to boiling point. Blend flour with two 2 tablespoons cold water in small bowl then add to broth mixture. Cook until thickened, stirring constantly. Add pheasant. Cook until heated through. Stir in wine and mushrooms. Serve immediately over rice.

PHEASANT IN ORANGE SAUCE

Steps:

• Wash pheasant and pat dry.
• Sprinkle on both sides with paprika.
• Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
• Add more butter if needed.
• Mix water and bouillon and pour over pheasant.
• Lower heat and cover and simmer for thirty minutes until tender.
• Add water if needed and turn meat several times.
• Combine remaining ingredients.
• Let liquid on pheasant cook away and then baste orange sauce over the meat.
• Simmer uncovered and baste frequently for 10-15 minutes.
• Serves 2. Great served with rice.