Orange-Roasted Pheasants

Name: Orange-Roasted Pheasants
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1/2 cup butter or margarine, softened; 2 teaspoon grated orange peel; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons honey; 4 medium green onions, sliced (1/4 cup); 2 pheasants (2 1/2 to 3 lb each); 1/2 cup orange liqueur or water; 1 cup Progresso™ chicken broth (from 32-oz carton)

2 Ratings

1 Reviews

0 Questions

Prep 20 min
Total 1 hr 20 min
Servings 4

These orange flavored roasted pheasants are perfect for a savory dinner.

By Betty Crocker Kitchens

Updated July 30, 2010

Make With

Progresso Broth

Ingredients

1/2 cup butter or margarine, softened
2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
4 medium green onions, sliced (1/4 cup)
2 pheasants (2 1/2 to 3 lb each)
1/2 cup orange liqueur or water
1 cup Progresso™ chicken broth (from 32-oz carton)

Steps

1

Heat oven to 350°F.
2

In small bowl, stir butter, orange peel, salt, pepper, honey and green onions until well mixed.
3

Place pheasants, breast sides up, in shallow roasting pan. For each pheasant, starting at the back opening, gently separate skin from breast, using fingers. Spread butter mixture on pheasant breast under skin. Secure skin to flesh with toothpick if necessary. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
4

Bake uncovered about 45 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Remove pheasants to serving platter; cover loosely with foil to keep warm.
5

Pour orange liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.