Mandarin Pheasant
Yield
6 servingsPrep
25 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
halved |
*
|
| 11 | ounces |
mandarin oranges
canned |
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
halved |
*
|
| 317.9 | ml/g |
mandarin oranges
canned |
|
| 15 | ml |
cornstarch
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
Directions
Dust oranges, draining syrup into pan.
Stir in cornstarch, lemon peel and juice.
Cook until thickened, stirring constantly.
Remove from heat, add oranges.
Spoon sauce over birds and cover.
Bake 15 minutes at 425 degrees F.
Bake 1 hour 325℉ (160℃), baste often.
Remove cover.
Bake 30 minutes.
