Recipe:
4 wild pheasant breast (shot and
dressed in Virginia, relatively buckshot free!)
1/2 a cup of red wine vinegar
3 cups of fresh orange juice
1 cup of chicken broth
2 cloves of garlic
1/2 of a large white onion,
finely chopped
1tsp coriander
3tbs of brown sugar
Old bay and salt for dusting the
breasts before searing them
Olive oil
As much Grand Marnier as you'd like
to taste!
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| All the fixins' for frying pheasant. |
Directions: first sear the pheasant
breasts in olive oil at a high temp. after dusting them with old bay and a bit
of salt. You want to really sear them well to keep the juices in
them as the danger with pheasant is that it gets dry pretty easy. Remove
the breasts after their seared, and add a bit more oil to the pan, along with
your onion and garlic. If you're not using a nonstick pan this will
really deglaze the pan. Turn the heat down and let the onions and garlic
caramelize. Then add the sugar, mixing it quickly along with the orange juice,
broth, and vinegar.
You then want to allow the sauce to
simmer on a lower heat setting, adding Grand Marnier to your liking as it
reduces. Finally when your sauce has thickened to your liking (usually
reduced by about half) move your sauce to another pan, place your pheasant
breasts back into the sauce pan and cook them properly at a medium heat
setting for around 9 minutes. Around the 6 minute mark you can add the
sauce back in, the danger with adding the sauce early being that it will burn
and carbonized the meat (a little bit of this is tasty of course). Once
you've checked that he meat is medium to well done you're ready to eat!
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| Delicious pheasant a l'orange. Bon Appetit |
Of course, cooking birds ain't as
fun as shooting em!
And you're bound to eat some
buckshot!
Tom.
