The way I usually cook pheasant is fairly long and complicated. I'm a chef so I enjoy time in the kitchen and want to spend the extra time to make something really fabulous. However, you want simple and I remember doing pheasant this way when I was in a pinch for time and it was very good! It takes about an hour.
Pheasant in Orange Sauce
Serves 4
Ingredients:
2 pheasants (skin and cut in half, lengthwise)
Hungarian paprika (best flavor, but any will do)
4 tablespoons butter
2 cups hot water
2 teaspoons instant chicken bouillon (or 2 cubes)
1 cup orange marmalade
1/2 cup orange juice
1/2 teaspoon pumpkin pie spice (optional)
Directions;
Wash pheasant and pat dry.
Sprinkle on both sides with paprika.
Heat 3 tablespoons butter in a skillet and cook pheasant on both sides till browned.
Add more butter if needed.
Dissolve bouillon in hot water and pour over pheasant.
Lower heat and cover and simmer for thirty minutes until tender.
Add water if needed and turn meat several times.
Combine remaining ingredients to make an orange sauce.
Let liquid on pheasant cook away and then baste orange sauce over the meat.
Simmer uncovered and baste frequently for 10-15 minutes.
Great served with rice.
