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Apricot Glazed Pheasant
Orange Marmalade works as a replacement for the Apricot Jam
Recipe Provided by Julie Harris, Johns Island, SC
Ingredients
1 pheasant, split in half (approximately 2 pounds)
2 teaspoons paprika
2 tablespoons olive oil
1/2 cup chicken stock
1/2 cup white wine
1/2 cup apricot jam
1/4 cup orange juice
1/4 teaspoon ginger
Methods/steps
- Rinse pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat oil in a deep pot, and brown pheasant on both sides.
- Pour chicken stock and wine over the pheasant.
- Cover, lower the heat and simmer for 30 minutes. Add water if needed and turn meat several times to prevent burning.
- Combine remaining ingredients in a small dish.
- Uncover the pot and bring liquid to a brisk simmer.
- Let liquid cook down, then baste with sauce.
- Simmer uncovered, basting frequently, for 15-20 minutes.
Additional Tips
Pheasant Recipe: Apricot Glazed Pheasant. Browse our collection for more pheasant and wild game recipes
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