The Lafayette Inn - Virginia's Premier Lodging Bed and Breakfast Inn

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The Lafayette Inn & Restaurant

Welcome to our recipes section. We feature several delicious recipes here. Feel free to view and print any of them that you like.

Spiced Pheasant with Kahlua Sauce

Servings: 6

African Spice Rub
6 pheasant breasts
2 tablespoons olive oil
2 tablespoons butter
Splash of Kahlua

For Sauce
1 tablespoon garlic chopped
2 tablespoons shallots
3 tablespoons butter
3 cups chicken stock
1 cup Kahlua
1/2 cup heavy cream
1 teaspoon vanilla
2 tablespoons orange zest
1/2 cup orange juice
salt/pepper to taste

Servings: 6

Place pheasant, breast side down, split with poultry shears. Press down to flatten. Rub spice mixture liberally all over and let sit 30 minutes in the fridge.

Saut the pheasant in olive oil and butter until golden brown. Use tongs (don't pierce the meat) and brown the other side (about 15 minutes total time). When almost cooked, glaze with a little kahlua.

Saut the garlic and shallots in butter over medium heat. Add stock, kahlua and cream. Bring mixture to boil and reduce until thick. Add the remaining flavorings and cook for 2 minutes.

Best served over wild rice. Place pheasant over the rice and pour the thickened sauce over.

River Hills Hunting Camp Chef Sandi Sikkema (with minor modifications to simplify)