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Make Your Thanksgiving Memorable with MacFarlane Pheasant

On November 3, 2020 in Archive by spope

The holiday season is approaching, and whether your family celebrates with just those in your household or you can safely celebrate with others, MacFarlanes’ pheasant will make your day memorable! Our free cookbook has many delicious main dishes for a special dinner. Pheasant Breast with Orange Sauce is so easy and delicious we wanted to feature the recipe in our blog this week. Ordering your pheasant online or stopping at our store at 2821 South US HWY 51 in Janesville, Wisconsin, will get you started! Please share your experience by commenting on our blog. We love to hear from you! Happy Thanksgiving from all of us at MacFarlane Pheasants, Inc.


Pheasant Breast with Orange Sauce:

2 packages MacFarlane Split Boneless Pheasant Breast
1 Cup Chopped Shallots
1 32oz box Low Sodium Chicken Broth
3 c
ups orange juice
8 Earl Grey tea bags
2 Tablespoons honey
10 Tablespoons butter (divided)
Salt and pepper

3 oranges

Serves 8

For the sauce:

In a Dutch Oven or large saucepan, sauté the shallots in 2T of butter for about 4 minutes.

Add chicken broth and orange juice and bring to a boil.

Tie the tea bags together and hang them over the side of the pan into the boiling liquids.

Boil until reduced to about 2 cups. This will take about 20 minutes or more.

Remove the tea bags. Strain out the shallots if you prefer a smoother sauce and add honey.

You can make the sauce ahead and reheat.

Add 6 Tablespoons of butter gradually to the heated sauce and season with salt and pepper before using.

For the pheasant:

Preheat your oven to 375 degrees.

Slice oranges into 8 thick slices and place the slices in a shallow roasting pan.

Melt 2 Tablespoons of butter in a large skillet (iron skillet is best) and brown the breasts, skin side down, for about 5 minutes.

Place browned pheasant onto orange slices and roast for about 10 minutes.

Check for doneness and roast 2-3 minutes more if necessary.

Serve pheasant on the orange slices, drizzling sauce over it, and serving extra sauce separately.


This recipe was adapted from a recipe in Bon Appetit, Apr. 2000, by: Betty, of New Hartford, CT.

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