Post by April B. on Feb 20, 2003 12:21:52 GMT -6
GOLDEN ROAST PHEASANT
2 servings
1 each Orange
Salt & Pepper to taste
1/4 tsp. Paprika
3 each Sprigs parsley
4 each Slices bacon
1/2 c. Golden raisins
1 each Pheasant,2.5lb
1/2 tsp. dry sage
3 each Garlic cloves
4 Tbs. Butter, room temp
1 1/8 cup Dry white wine
1) Preheat oven 350F
2) Squeeze juice of 1/2 the orange into cavity & over skin of bird.
Rub bird inside and out with blend of next 3 items.
Cut remaining orange in half & place in cavity w/garlic & parsley.
3) Spread butter over breast of bird & place, breast side up,in shallow pan. Place bacon over breast.
4) Cover with foil and bake 45min.
5) Heat wine to boiling over high heat.
Add raisins, remove from heat and let stand for 45min.
6) Remove foil and pour wine mixture over pheasant.
Bake uncovered,basting frequently,until juice runs clear when a thigh is pierced. (about 45min)
7) Remove pheasant with bacon to platter.
Spoon some raisin sauce over top & pour remainder into sauceboat.
Serve immeadiately.
2 servings
1 each Orange
Salt & Pepper to taste
1/4 tsp. Paprika
3 each Sprigs parsley
4 each Slices bacon
1/2 c. Golden raisins
1 each Pheasant,2.5lb
1/2 tsp. dry sage
3 each Garlic cloves
4 Tbs. Butter, room temp
1 1/8 cup Dry white wine
1) Preheat oven 350F
2) Squeeze juice of 1/2 the orange into cavity & over skin of bird.
Rub bird inside and out with blend of next 3 items.
Cut remaining orange in half & place in cavity w/garlic & parsley.
3) Spread butter over breast of bird & place, breast side up,in shallow pan. Place bacon over breast.
4) Cover with foil and bake 45min.
5) Heat wine to boiling over high heat.
Add raisins, remove from heat and let stand for 45min.
6) Remove foil and pour wine mixture over pheasant.
Bake uncovered,basting frequently,until juice runs clear when a thigh is pierced. (about 45min)
7) Remove pheasant with bacon to platter.
Spoon some raisin sauce over top & pour remainder into sauceboat.
Serve immeadiately.
