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Jamaican Jerk Pheasant Breast with Candied Orange Butter Sauce


Prepare Candied Orange Rind ahead of time, while preparing Orange Rind, prepare Jerk Rub.

Candied Orange Rind

Scored orange peel from 3 oranges (about 1 c)



1/2 C water

1/2 C White sugar



With a channel knife score orange rinds from 3 oranges. (utilize entire rind) Cover with water, boil for 10 minutes. Pour off water, cover with fresh cold water, boil a second time for 10 minutes, pour off water. Cover with fresh cold water a third time, boil for 10 minutes. Strain, add cooked orange rind to the sugar and water, bring to boil. Once at a boil remove from heat and let cool at room temperature.


Store candied orange rinds either in the cool syrup in refrigerator and/or utilize the syrup for other formulas such as to moisten cakes, add the orange segments from the oranges you took off the rind from, or macerate berries in the syrup.


You may also store the orange rind in packed sugar and let harden. Store in cool dry place or in freezer. Use as a sweet snack and/or as ingredient for other preparations such as in biscotti, top yogurt, in granola, on salads, puddings, etc



YIELD: 1 c



Jamaican Jerk Rub

1 T Dried Parsley

1 T Dried Onion Flakes

2 tsp Cayenne

2 tsp Garlic Powder

2 tsp Ground Thyme

1 tsp Ground Nutmeg

1 tsp Crushed Red Pepper Flakes

1 tsp Ground Allspice

1 tsp Ground Back Pepper

¼ tsp Ground Star Anise (or ground anise seed)

¼ tsp Ground Cinnamon

¼ tsp Ground Clove

2 tsp Brown Sugar

1 ½ tsp Sea Salt ( or Kosher salt)


Method: Mix all ingredients in bowl. May prepare in advance. YIELD: ½ c


Pheasant Breast

2 lbs Boneless Pheasant Breast (Skin-on)


Method: Toss breast meat with Jerk Rub, add small amount of oil to hot straight sided sauté pan, place pheasant in skin side down. Blacken, turn, cook, place in pie tin into 350 degree oven. (may also cook on cast iron pan or on a grill or broiler if so just prepare sauce on the side)


For the sauté method, prepare the sauce by pouring out all fat, keep fond (brown on btm of pan) deglaze with vinegar and sugar. Continue with sauce method. When pheasant is completely cooked, remove, place in bowl, toss with finished sauce. Serve on plate smothered in sauce.


Candied Orange Butter Sauce

2 oz White Vinegar

2 oz White Sugar

4 oz White Wine

2oz Gran Marnier or Triple Sec (optional)

1 ea Star Anise

1 ea Cinnamon Stick


1 C Candied Orange Rind in syrup


1 C Whole Soft Butter (not melted)or ½ lb

1 T Chopped Fresh Cilantro

1 T Chopped Fresh Parsley

Separate sauce Method: Combine first five (six) items, bring to boil, reduce to 2oz (thick syrup) Add candied orange. Whisk in soft butter and fresh herbs. Yield: 1pt


Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802