Braised Pheasant
From jo_jo_ba 15 years ago
- 50 minutes to make
- Serves 4
My mom and I created this fruity recipe for dinner tonight... it's a delicious and very flavourful meal when served over fluffy rice. The pheasant gets sweet and perfectly tender, and the sauce is out of this world!
Ingredients
- 1 (2lb) pheasant, split in half shopping list
- 2 tsp paprika shopping list
- 2 tbsp olive oil shopping list
- ½ cup chicken stock shopping list
- ½ cup white wine shopping list
- ½ cup apricot jam shopping list
- ¼ cup orange juice shopping list
- ¼ teaspoon ginger shopping list
How to make it
- Wash pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat oil in a deep pot, and brown pheasant on both sides.
- Pour chicken stock and wine over the pheasant.
- Cover, lower the heat and simmer for 30 minutes. Add water if needed and turn meat several times to prevent burning.
- Combine remaining ingredients in a small dish.
- Uncover the pot and bring liquid to a brisk simmer.
- Let liquid cook away, then baste with sauce.
- Simmer uncovered, basting frequently, for 15-20 minutes.
People Who Like This Dish 2
- bloom Dusseldorf, DE
- jo_jo_ba Oshawa, CA
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