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    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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