Best Pheasant Breast à Lorange With Dried Apricots Prosciutto Recipes

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Pheasant breast à l'orange with dried apricots & prosciutto image

This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

Provided by Thomasina Miers

Time 35m

Number Of Ingredients 12

Ingredients

2 skinless pheasant breasts
6 plump, juicy dried apricots
12 rashers thinly sliced prosciutto or streaky bacon
4 thyme sprigs
knob of butter
2 tbsp olive oil
50g watercress
squeeze of orange juice
zest and juice 2 oranges
1in cinnamon stick (or 1 tsp ground)
1 tsp honey
3 tbsp soy sauce

Steps:

Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

Nutrition Facts : Calories 549 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 6.51 milligram of sodium

ROASTED SCOTTISH PHEASANTS WITH APRICOTS AND DATES '21' CLUB

Roasted Scottish Pheasants with Apricots and Dates '21' Club image

Categories Game Poultry Roast Christmas Dried Fruit Date Triple Sec White Wine Fall Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/2 cup dried apricots
1/2 cup dry white wine
1/4 cup Grand Marnier or other orange liqueur
1/4 cup fresh lime juice (from about 2 large limes)
2 tablespoons sugar
two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*
freshly ground black pepper to taste
2 teaspoons dried thyme, crumbled
2 bay leaves
vegetable oil for brushing pheasants
1/2 cup pitted dates, chopped
Garnish: fresh thyme sprigs
*available at some butcher shops and by mail order from D'Artagnan, tel.(800)327-8246 or (201) 792-0748

Steps:

In a small heatproof bowl cover apricots with boiling water and soak 10 minutes. Drain apricots and cut into quarters. In a small saucepan simmer wine, liqueur, lime juice, and sugar 5 minutes.
Preheat oven to 375°F.
Cut off legs of pheasants and reserve for another use. Sprinkle pheasants inside and out with pepper and salt to taste. Put 1 teaspoon thyme and 1 bay leaf in cavity of each pheasant and close cavities with skewers or toothpicks so that pheasants hold their shape.
Brush pheasants with oil and in a roasting pan arrange, breast side down. Roast pheasants 20 minutes and discard any fat in roasting pan. Turn pheasants over and to pan add apricots, wine mixture, and dates. Roast pheasants, adding about 1/2 cup water if all liquid evaporates, 25 minutes more, or until thermometer inserted in thickest part of breast registers 160°F. Let pheasants stand 10 minutes.
Transfer pheasants to a cutting board and cut each in half. Serve pheasants with apricot date sauce and garnish with thyme.