Pheasant in Sherry Orange Honey Sauce

The episode from the Hullet Marsh yielded us some great little pheasant breasts that were ideal for a nice dinner with all the trimmings - wild rice, buttered green beans, roast carrots and a sauce to finish off the pheasant using sherry wine, orange juice and a little honey. Delicious!

• In a heavy-bottomed skillet, melt the butter and oil over medium heat until the butter "foams".
• Season the pheasant breasts with salt and pepper and place into the hot pan, skin side down. Brown for 2 minutes, turn over and cover with bacon or ham. Baste with butter and cook, basting often for 12-14 minutes until meat loses its pink colour. The internal temperature should reach 165 °f.
• Set the breasts on a plate while you make the sauce in the same pan.
• Pour off the cooking oil and butter and deglaze the pan with the sherry. Add the orange juice and the orange segments. Cook for a minute or two to reduce the liquid by 1/3 its volume.
• Add the honey and the teaspoon of cold butter and swirl into the sauce. Adjust the seasoning with salt if necessary.
• Slice the pheasant breast and place on warm plates with the accompaniments. Drizzle over the sauce and serve immediately.

Pheasant in Sherry Orange Honey Sauce