Pheasant Two Ways

Remove the legs from the carcass and cut the breasts off the bone. Heat butter in skillet until foaming. Season breasts and legs with salt and pepper and sear over medium high heat to brown the skin. Remove breasts to side plate.

Add onions to pan and cook 2 minutes to brown slightly. Deglaze pan with red wine and orange juice. Add cinnamon and clove. Roast, uncovered in the oven for 15-20 minutes. Add seared breasts to pan and cook 15 minutes further until the breast meat has lost its’pink colour and the juices run clear.

Remove breasts and legs and cook sauce over medium heat until the juices coat the back of a spoon. If the sauce gets too thick, simply add a bit more wine or orange juice. Check the salt and pepper. Remove the clove. Serve a leg and breast each with the sauce poured on top. Happy Holidays!