Pheasant in Orange Sauce

Elevate your next dinner gathering with this exquisite Pheasant in Orange Sauce, a recipe that strikes the perfect balance between rustic sophistication and vibrant citrus flavors. This gourmet dish features succulent, oven-roasted pheasant, golden-browned to perfection, and bathed in a luscious sauce made with freshly squeezed orange juice, aromatic shallots, and a touch of honey for natural sweetness. Infused with hints of garlic, thyme, and orange zest, the sauce is rich, tangy, and beautifully complements the tender meat. Serve it over a bed of rice or alongside roasted vegetables for an impressive, restaurant-quality meal. With its simple yet elegant preparation, this recipe is ideal for showcasing game meat while dazzling your guests’ palates.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 whole (about 2-3 lbs) pheasant
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 small (finely chopped) shallots
• 2 cloves (minced) garlic
• 1 cup orange juice (freshly squeezed)
• 2 teaspoons orange zest
• 0.75 cup chicken stock
• 2 tablespoons honey
• 0.5 teaspoon dried thyme
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons (for garnish, chopped) fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse and pat the pheasant dry with paper towels. Season the bird generously with salt and black pepper, both inside and out.

Step 3

Heat the olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Sear the pheasant on all sides until golden brown, about 8-10 minutes in total.

Step 4

Once the pheasant is seared, transfer it to a plate and set aside.

Step 5

In the same skillet, reduce the heat to medium and melt the butter. Add the chopped shallots and minced garlic, and sauté until fragrant and tender, about 2-3 minutes.

Step 6

Pour in the orange juice, orange zest, chicken stock, honey, and thyme. Stir to combine and bring the mixture to a simmer.

Step 7

Return the pheasant to the skillet, spoon some of the sauce over the top, and place the skillet in the preheated oven.

Step 8

Roast the pheasant for 25-30 minutes, basting it with the orange sauce every 10 minutes. The pheasant is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast.

Step 9

Remove the pheasant from the oven and transfer it to a cutting board. Tent with foil and let it rest for 10 minutes.

Step 10

While the pheasant rests, mix the cornstarch with water in a small bowl to create a slurry. Place the skillet back on the stovetop over medium heat and stir the slurry into the orange sauce. Allow the sauce to thicken for 1-2 minutes, stirring continuously.

Step 11

Carve the rested pheasant into serving pieces and arrange on a platter.

Step 12

Drizzle the thickened orange sauce over the pheasant and garnish with freshly chopped parsley.

Step 13

Serve immediately and enjoy this flavorful, citrus-infused dish.

Nutrition Facts

Serving size	(1856.8g)

Amount per serving	% Daily Value*
Calories	3533.4

Total Fat 190.5g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat 16.7g
Cholesterol 1090.1mg	0%
Sodium 4941.6mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 4.3g	0%
Total Sugars 60.3g
Protein 380.2g	0%

Vitamin D 95.1IU	0%
Calcium 291.8mg	0%
Iron 19.9mg	0%
Potassium 3888.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 42.9%

Carbs: 8.8%