Recipes from Alternative Meats
Four Legged Friends

Pleasant Pheasant Dishes

Pheasant Fillets with Honey-Orange Glazed Butternut Squash

Pleasant Pheasant Dishes >>

Ingredients - Serves 4

8 Pheasant Fillets
1 Glass Medium-Bodied Red Wine
1 1lb/½kg Butternut Squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch pieces
2½ tablespoons Butter
1 tablespoon Honey
½ teaspoon freshly grated Orange Zest
2 tablespoons fresh Orange Juice
Salt and Freshly ground Black Pepper


In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft. Remove it from the steamer.

In a skillet melt butter with honey, orange zest, and orange juice; stir to combine well. Add squash, salt and pepper to taste. Cook mixture over medium-low heat, stirring gently, for 1 to 2 minutes or until squash is coated well with orange glaze.

Season the pheasant fillets with a little freshly ground black pepper. In another skillet or large frying pan add the butter and over a medium heat place all 8 pheasant fillets in to brown for approximately 2 minutes on each side. Add the red wine and then turn down to a gentle simmer for a further 10 minutes.

Serve with the butternut squash allowing 2 fillets each.


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