Pheasant With Orange - France Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Pheasant-whole,
1/2 cup: Sugar,
1 tbsp: Wine vinegar,
Juice of two oranges and peels,
1/2 cup: Gran Marnier,
1 cup: Brown sauce,
1/4 cup: Orange peel,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
a pinch of salt
Roast the pheasant for about an hour and a half at 350. Combine the
sugar and vinegar in a sauce pan; heat until sugar melts, add the
orange juice and reduce over high heat to one fourth the original
quantity. Add the Gran Marnier and brown sauce, bring to a boil. Cook
shredded orange peel in water to cover and salt until peel is tender,
strain and add to the gravy. Remove the pheasant to a hot platter and
pour the sauce over it and serve.
Source from luhu.jp
a pinch of salt
Roast the pheasant for about an hour and a half at 350. Combine the
sugar and vinegar in a sauce pan; heat until sugar melts, add the
orange juice and reduce over high heat to one fourth the original
quantity. Add the Gran Marnier and brown sauce, bring to a boil. Cook
shredded orange peel in water to cover and salt until peel is tender,
strain and add to the gravy. Remove the pheasant to a hot platter and
pour the sauce over it and serve.
Source from luhu.jp