Best Braised Pheasant With Orange Sauce Recipes

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.

BRAISED PHEASANT WITH CELERY AND WALNUTS

Steps:

• Preheat oven to 350 degrees.
• Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
• Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
• Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
• Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.

CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES

Steps:

• Make marinade:
• In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.
• Braise pheasant:
• In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
• Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
• Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
• Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
• While juices are reducing, prepare caramelized onions and apples:
• Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
• In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
• Serve:
• Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY

Steps:

• Dredge pheasant pieces in seasoned flour.
• Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
• Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
• Add onions to mushrooms, cooking for three or four minutes until tender.
• Add 2 tbsp of reserved seasoned flour. Stir well.
• Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
• Reduce heat to low; cover and simmer 1 hour.
• Serve with mashed potatoes or egg noodles.