Post by April B. on Feb 20, 2003 12:19:20 GMT -6
MANDARIN PHEASANT
Serving Size 6
2 Pheasants, halved
1 can 11 oz. mandarin oranges
1 Tbs. Cornstarch
2 tsp. Grated lemon peel
1 Tbs. Lemon juice
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 425F.
Bake 1 hour 325F, baste often.
Remove cover.
Bake 30 minutes.
Serving Size 6
2 Pheasants, halved
1 can 11 oz. mandarin oranges
1 Tbs. Cornstarch
2 tsp. Grated lemon peel
1 Tbs. Lemon juice
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 425F.
Bake 1 hour 325F, baste often.
Remove cover.
Bake 30 minutes.
