adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange-Roasted Pheasants
Orange-Roasted Pheasants
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Succulent orange-infused roasted pheasants make a stunning dinner.
Ingredients:
  • 1/2 cup butter or margarine, softened
  • 2 teaspoon grated orange peel
  • 1/4 teaspoon pepper
  • 4 medium green onions, sliced (1/4 cup)
  • 2 pheasants (2 1/2 to 3 lb each)
  • 1/2 cup orange liqueur or water
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
Instructions:
  • Preheat the oven to 350°F.
  • Combine butter, orange peel, salt, pepper, honey, and green onions in a small bowl, stirring until thoroughly mixed.
  • Lay pheasants in roasting pan, breast side up. Carefully loosen the skin from the breast, starting from the back opening, using your fingers. Spread butter mixture under the skin on the breast of each pheasant. If needed, secure the skin to the flesh with a toothpick. Insert a meat thermometer into the thickest part of the inner thigh muscle, ensuring it does not touch the bone.
  • Bake uncovered for about 45 minutes, or until the thermometer reads 180°F and the legs move easily when lifted or twisted. Transfer the pheasants to a serving platter and cover loosely with foil to keep warm.
  • In a roasting pan, combine orange liqueur and broth, scraping up the flavorful browned bits. Transfer the mixture to a 1-quart saucepan. Bring to a boil, stirring occasionally. Simmer for about 15 minutes until the liquid is reduced to 1 cup. Serve the delicious sauce with the pheasant.

Similar Recipes