Pheasant in Orange Sauce Recipe

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Ingredients:

Serving

1 pheasant (skin and split in half , lengthwise)
paprika (i always use hungarian if possible for best flavor)
2 -3 tbsp butter
1 cup water
1 tsp instant chicken bouillon
1/2 cup orange marmalade
1/4 cup orange juice
1/4 tsp pumpkin pie spice (optional)

Directions:

Wash pheasant and pat dry.
Sprinkle on both sides with paprika.
Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
Add more butter if needed.
Mix water and bouillon and pour over pheasant.
Lower heat and cover and simmer for thirty minutes until tender.
Add water if needed and turn meat several times.
Combine remaining ingredients.
Let liquid on pheasant cook away and then baste orange sauce over the meat.
Simmer uncovered and baste frequently for 10-15 minutes.
Serves 2. Great served with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	677.23 Kcal (2835 kJ)
Calories from fat	281.29 Kcal
		% Daily Value*
Total Fat	31.25g	48%
Cholesterol	170mg	57%
Sodium	362.51mg	15%
Potassium	551.26mg	12%
Total Carbs	56.25g	19%
Sugars	50.65g	203%
Dietary Fiber	0.84g	3%
Protein	43.32g	87%
Vitamin C	28.8mg	48%
Vitamin A	0.2mg	6%
Iron	1.9mg	11%
Calcium	75.7mg	8%

Amount Per 100 g
Calories	155.91 Kcal (653 kJ)
Calories from fat	64.76 Kcal
		% Daily Value*
Total Fat	7.2g	48%
Cholesterol	39.14mg	57%
Sodium	83.46mg	15%
Potassium	126.91mg	12%
Total Carbs	12.95g	19%
Sugars	11.66g	203%
Dietary Fiber	0.19g	3%
Protein	9.97g	87%
Vitamin C	6.6mg	48%
Iron	0.4mg	11%
Calcium	17.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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