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August 2018

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Pheasant A' L'Orange Country Living Holidays Recipe

Pheasant A' L'Orange Country Living Holidays recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pheasant A' L'Orange Country Living Holidays recipe  PDF


2 2 1/2 lb farm raised
ready to roast pheasants 2 md Navel oranges
1 lg Carrot, quartered
1 md Onion, quartered
2 tb Butter or margarine
2 1/2 c Water
Wild and brown rice mi (opt.) 1/4 c Sugar
1/4 c Red wine vinegar
1/4 c Dry red wine
2 tb Cornstarch
3/4 ts Salt
1. Heat oven to 375'F. Rinse pheasants and pat dry. Remove any e cess
fat from body and neck cavities. Reserve necks and giblets. Loosen skin from the breast meat of each pheasant with your fingers, With knife, cut peel or rind and all membrane off 1 orange cut peeled orange crosswise into 1/4 inch thick slices. Reserve peel. 2. Place half of the orange slices on breast meat under the skin of
each bird. Tuck wing tips under back to hold neck skin down. Place 1 carrot quarter, 1 onion quarter, and half of the orange peel inside each body cavity. Using kitchen string, tie the legs of each pheasant together. 3. In 2 quart saucepan, melt butter remove from heat. Place
pheasants, breast sides up, on rack in a large roasting pan. Brush birds all over with melted butter. Set aside pan with any leftover butter. 4. Roast the birds 30 minutes. Meanwhile, in saucepan with leftover
butter, brown reserved necks and giblets. Add remaining onion and carrot quarters saute 1 minute. Add water heat to boiling. Partially cover pan simmer giblet mi ture over medium heat 45 minutes or until liquid is reduced by almost a third. 5. Brush birds with pan drippings. Turn each bird on its side cover
breasts with pieces of aluminum foil. Continue to roast birds 15 minutes. Turn birds to roast on other side roast 15 to 20 minutes longer orjust until juices run clear when thighs are pierced with a fork and breast meat near wing joint cut parallel to the bone is white with a touch of pink but no longer wet and soft. 6. While pheasants are roasting, prepare rice following package direc
tions, if desired. Drain body cavity juices from birds into roasting pan cut string off birds. Transfer birds to a serving platter surround with hot cooked rice blend keep warm. Add giblet mi ture to the roasting pan heat and stir to loosen browned on bits from the bottom of the pan. Strain mi ture into a 4 cup measuring cup or bowl discard particles. Spoon off fat from top of strained liquid. You should have 2 cups liquid if not, add water or chicken broth. 7. In 2 quart saucepan, heat sugar and vinegar to boiling, stirring
often until sugar dissolves. Continue to boil sugar mi ture or syrup until golden brown or it caramelizes 3 to 5 minutes. Remove from heat set aside. In cup, combine wine and cornstarch stir into syrup in sauce pan. Whisk in strained 2 C liquid and salt return to heat and boil, stirring constantly, until sauce thickens. Brush some sauce over birds pour remainder into small pitcher. 8. Peel and thinly slice remaining orange. Arrange over pheasant
breasts. To carve, using sharp knife, remove the legs and thighs from the birds. Cut the drumsticks from the thighs. Thinly slice the breasts off the bone. Pass sauce with the meat. Country Living Holidays/92 Scanned and amp fi ed by Di Pahl and amp

Pheasant A' L'Orange Country Living Holidays recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
756 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Pheasant A' L'Orange Country Living Holidays recipe  PDF   Rice recipes RSS   New

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