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Game Birds Naranja

Southern.Crockpot's picture
Ingredients
  Pheasant 6
  Sliced salt pork/Bacon 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Oranges 8
  Butter/Margarine 3 Tablespoon
  Green onions 3 , minced
  Dried tarragon leaves 3⁄4 Teaspoon
  Currant jelly 6 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven at 425 degrees

MAKING
2) Begin by tying the legs and wings of each pheasant and seasoning them with salt and pepper
3) Cover the breast of pheasant with bacon / salt pork slices
4) Place in a roasting pan and roast for 30 minutes at 425 degrees
5) Wash the oranges and extract 3 tablespoon zest using potato peeler
6) Peel about 3 – 4 oranges and slice them up after removing the white membrane and seeds to retain juice
7) In a bowl, squeeze the remaining juice of the oranges to make 1 1/4 cups of juice
8) In a large skillet, melt the butter and add onions and tarragon
9) Cook this for 2 - 3 minutes and add orange juice, zest, currant jelly, mustard and 1/4 teaspoon salt and bring to a boil
10) Take the pheasant out of the oven and remove the bacon / salt pork
11) In the skillet, place the bird with sauce and cover it
12) Simmer the bird for 20 minutes in low heat and remove
13) To the sauce, add the orange sections and heat

SERVING
14) Serve the pheasant with orange sauce

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Butter
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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