Pheasant Braised in Rosemary & Fruit Juice

Prep Time
Cook Time
2h 10m
Ready In

"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


  • 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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