Pheasant Braised in Rosemary & Fruit Juice

10m
Prep Time
2h
Cook Time
2h 10m
Ready In

Recipe: #17220

February 07, 2015



"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 is 4 servings

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


No special items needed.

0 Reviews

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