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Pheasant in Orange Sauce


  • 1 pheasant (skin and split in half, lengthwise)
  • paprika (I always use Hungarian paprika if possible for best flavor)
  • 2-3 tablespoons butter
  • 1 cup water
  • 1 teaspoon instant chicken bouillon
  • 1/2 cup orange marmalade
  • 1/4 cup orange juice
  • 1/4 teaspoon pumpkin pie spice (optional)


Wash pheasant and pat dry.

Sprinkle on both sides with paprika.

Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.

Add more butter if needed.

Mix water and bouillon 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.

Let liquid on pheasant 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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