Pheasant Braised in Rosemary & Fruit Juice
Recipe: #17220
February 07, 2015
Categories: Dinner, Main Dish, Game, Pheasant, North American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy more
"This recipe is from Robert Buller (Owner, Dressed to Go Poultry). Pheasant is all lean, dark meat with rich flavor. It's good for today's health-conscious diets, but cooking it properly without drying it out can be a challenge. This easy dish is moist and delicious, and Robert recommends serving it over a combination of wild and long grain rice, with a side dish of steamed cauliflower or broccoli. This dish is excellent for entertaining and can be made in advance and reheated just before serving."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432.8 g)
- Calories 474.3
- Total Fat - 14 g
- Saturated Fat - 4.1 g
- Cholesterol - 187.1 mg
- Sodium - 106.5 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 0.7 g
- Sugars - 12.5 g
- Protein - 67.8 g
- Calcium - 55.6 mg
- Iron - 3.6 mg
- Vitamin C - 80.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 250F/120C.
Step 2
In a deep ovenproof skillet or Dutch oven, heat oil over medium-high heat.
Step 3
Season pheasant with salt and pepper and fry until well browned, about 4 to 5 minutes per side.
Step 4
Drain excess fat from pan and add the rosemary and orange, pineapple and apple juices. Bring to a boil, transfer to a warm oven and braise for 1/2 to 2 hours or until meat is tender and almost falls off the bones.
Step 5
With a slotted spoon, remove the pheasant from the sauce and transfer to a serving plate. Cover with aluminum foil and keep warm.
Step 6
Reduce braising liquid by half, or to a sauce consistency.
Step 7
Adjust seasonings with salt and pepper and pour sauce over the pheasant.
Step 8
Serve warm, accompanied with steamed vegetables and rice.
Tips & Variations
No special items needed.
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