Pheasant: Golden Roast Pheasant
Source of Recipe
internet
List of Ingredients
1 ea Orange
salt and pepper to taste
1/4 ts Paprika
3 ea Sprigs parsley
3 ea Slices bacon
1/2 c Golden raisins
1 ea Pheasant,2.5lb
1/2 ts Dried sage
3 ea Garlic cloves
4 tb Butter,room temp
1 c Dry white wine Recipe
1) Preheat oven 350ºF
2) Squeeze juice of 1/2 the orange into cavity & over skin of bird.Rub bird inside & out w/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 w/foil & bake 45min.
5) Heat wine to boiling over high heat.Add raisins,remove from heat & let stand for 45min.
6) Remove foil & pour wine mixture over pheasant. Bake uncovered,basting frequently,until juice runs clear when a thigh is pierced.(about 45min)
7) Remove pheasant w/bacon to platter.Spoon some raisin sauce over top & pour remainder into sauceboat. Serve immeadiately.
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