Pheasant: Pheasant in Orange Sauce with White Grapes

posted by Angel 10-31-100 12:53 PM

Pheasant in Orange Sauce with White Grapes

8 pieces pheasant
6 oz. butter
5 Tbsp. flour
1 tsp. paprika
2 tsp. salt
1/8 tsp. pepper
4 tsp. grated orange rind
1 cup orange juice
1 cup white seedless grapes
1 1/2 cups cream

Place pheasant pieces in shallow dish. Combine 2 teaspoons orange rind, orange juice, 1/8 teaspoon pepper and 1 teaspoon salt and pour over pheasant. Marinate in refrigerator 2 to 3 hours, turning once or twice. Drain pheasant and reserve marinade.

Turn pieces in seasoned flour (1 teaspoon salt, 1/4 teaspoon pepper mixed with 1 cup flour). In skillet brown butter. Add pheasant pieces and brown well 8 to 10 minutes on each side. Put back in shallow dish with orange marinade in bottom.

Bake, covered, in 350 F. oven for 30 to 45 minutes or until tender when testing with a knife.
(Legs will probably require a littler longer baking than breast.)

Now remove orange marmalade and drippings for sauce making, but keep pheasant warm. Add the 5 tablespoons flour and remaining seasoning and orange rind to the fat in the skillet where pheasant was originally browned. Cook over low heat, stirring until smooth and bubbly. Remove from heat.

Stir in cream and orange marinade. Bring to a boil; stir constantly. Boil 1 minute. (If sauce becomes too thick, orange juice may be added.) Remove from heat. Add grapes and stir carefully. Pour over pheasant pieces.

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