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Pheasant in Orange Sauce
Nb persons: 2
Yield:
Preparation time:
Total time:
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| 1 | Pheasant, can use chicken or pork chops |
| paprika | |
| 2-3 Tbsp | butter |
| 1 cup | water |
| 1 teas | chicken bouillon |
| 1/2 cup | orange marmalade |
| 1/4 cup | orange juice |
| 1/4 teas | pumpkin pie spice |
Wash meat and pat dry. Sprinkle on both sides with paprika. Heat 2 Tbsp butter in a skillet and cook meat on both sides til browned. Add more butter if needed. Mix water and bouillon and pour over meat. Lower heat and cover and simmer for thirty minutes until tender. Add water if needed and turn meat several times. Combine remaining ingredients. Let liquid on meat cook away and then baste orange sauce over the meat. Simmer uncovered and baste frequently for 10-15 minutes. Serves 2. Great served with rice.
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