ORANGE-ROASTED PHEASANTS

Orange-Roasted Pheasants image

These orange flavored roasted pheasants are perfect for a savory dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

1/2 cup butter or margarine, softened
2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
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)

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.

Nutrition Facts : Calories 670, Carbohydrate 10 g, Cholesterol 220 mg, Fiber 0 g, Protein 56 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 2 g