Post by April B. on Oct 27, 2003 14:18:42 GMT -6
Roast Pheasant
2 - 3 pheasants
1/2 lemon
salt and pepper
5 tbsp butter
3/4 cup raisins
juice of 3 oranges
1 tsp grated lemon rind
1 cup chicken broth, canned, homemade or made from bouillion
1/3 cup white wine
Rub the pheasants inside and out with the lemon. Salt and pepper inside and out to taste.
Put the pheasants in a baking dish breast up and spread on the butter.
In a bowl, mix the raisins, orange juice, lemon rind, chicken broth and wine.
Pour the broth mixture into the pan.
Bake uncovered at 350 degrees for 45 minutes basting every 10 minutes.
2 - 3 pheasants
1/2 lemon
salt and pepper
5 tbsp butter
3/4 cup raisins
juice of 3 oranges
1 tsp grated lemon rind
1 cup chicken broth, canned, homemade or made from bouillion
1/3 cup white wine
Rub the pheasants inside and out with the lemon. Salt and pepper inside and out to taste.
Put the pheasants in a baking dish breast up and spread on the butter.
In a bowl, mix the raisins, orange juice, lemon rind, chicken broth and wine.
Pour the broth mixture into the pan.
Bake uncovered at 350 degrees for 45 minutes basting every 10 minutes.
