Thursday, April 20, 2017

Honey-Orange Pheasant Breasts


 This past weekend I was staying with one of my best friends and her dad asked if I wanted some pheasant he had hunted back in January. Without hesitation, I agreed (I love a good challenge!). I hadn't cooked pheasant since culinary school, but I really do like it since it's so lean. Because it's lean, you have to make sure you use some fat in your recipe to keep in moist (in this case, butter). Serve this with green beans or a green salad for a fresh, light meal.


1. Preheat oven to 300. 
2. Place pheasant breasts in a large bowl. Combine the onion powder, garlic powder, paprika, chili powder and salt in a small bowl and sprinkle over the pheasant; toss until the breasts are well coated. 



3. Dredge the breasts lightly in flour. In a large skillet, melt the butter over medium-high heat. Brown the pheasant for 2 minutes per side, then transfer to a baking dish. 




4. Turn the heat off, then add the honey and orange zest/juice to the butter and whisk to combine; pour over the pheasant. Wrap the baking dish with foil and bake for 25 minutes, or until the pheasant is cooked through.



5. Let the pheasant rest for 5 minutes, then slice. Spoon honey-orange butter from the pan over the top.



Honey-Orange Pheasant Breasts
Serves 4

All you need:
1 pound pheasant breasts 
1 teaspoon onion powder
1 teaspoon garlic powder 
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt 
Flour, for dredging 
1 stick unsalted butter 
1/4 cup honey 
Zest and juice of 1 orange 

All you do:
1. Preheat oven to 300. 
2. Place pheasant breasts in a large bowl. Combine the onion powder, garlic powder, paprika, chili powder and salt in a small bowl and sprinkle over the pheasant; toss until the breasts are well coated. 
3. Dredge the breasts lightly in flour. In a large skillet, melt the butter over medium-high heat. Brown the pheasant for 2 minutes per side, then transfer to a baking dish. 
4. Turn the heat off, then add the honey and orange zest/juice to the butter and whisk to combine; pour over the pheasant. Wrap the baking dish with foil and bake for 25 minutes, or until the pheasant is cooked through.
5. Let the pheasant rest for 5 minutes, then slice. Spoon honey-orange butter from the pan over the top.

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