1. Preheat oven to 300.
2.
Place pheasant breasts in a large bowl. Combine the onion powder,
garlic powder, paprika, chili powder and salt in a small bowl and
sprinkle over the pheasant; toss until the breasts are well coated.
3.
Dredge the breasts lightly in flour. In a large skillet, melt the
butter over medium-high heat. Brown the pheasant for 2 minutes per side,
then transfer to a baking dish.
4.
Turn the heat off, then add the honey and orange zest/juice to the
butter and whisk to combine; pour over the pheasant. Wrap the baking
dish with foil and bake for 25 minutes, or until the pheasant is cooked
through.
5. Let the pheasant rest for 5 minutes, then slice. Spoon honey-orange butter from the pan over the top.
Honey-Orange Pheasant Breasts
Serves 4
All you need:
1 pound pheasant breasts
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
Flour, for dredging
1 stick unsalted butter
1/4 cup honey
Zest and juice of 1 orange
All you do:
1. Preheat oven to 300.
2. Place pheasant breasts in a large bowl. Combine the onion powder, garlic powder, paprika, chili powder and salt in a small bowl and sprinkle over the pheasant; toss until the breasts are well coated.
3. Dredge the breasts lightly in flour. In a large skillet, melt the butter over medium-high heat. Brown the pheasant for 2 minutes per side, then transfer to a baking dish.
4. Turn the heat off, then add the honey and orange zest/juice to the butter and whisk to combine; pour over the pheasant. Wrap the baking dish with foil and bake for 25 minutes, or until the pheasant is cooked through.
5. Let the pheasant rest for 5 minutes, then slice. Spoon honey-orange butter from the pan over the top.