Pheasant: Roast 4 Pepper Pheasant
Source of Recipe
New Game Cuisine/ Janet Hazen
List of Ingredients
* 2 medium Pheasants (about 3-1/2 pounds each)
* 2 oranges, halved
* 8 to 10 thick slices fatty bacon
four-pepper mix:
* 2 tablespoons whole red peppercorns
* 2 tablespoons whole green peppercorns
* 2 tablespoons whole black peppercorns
* 2 tablespoons whole white peppercorns
* 2 tablespoons whole allspice Recipe
1. Make the pepper mix: combine peppercorns and allspice in a spice grinder or mortar and finely grind. (Store extra mix in a tightly covered jar in a cool dry place for up to 3 months.)
2. Preheat the oven to 475°F. Rub the birds inside and out with 3 tablespoons of the pepper mix. Place 2 orange halves inside the cavity of each pheasant. Cover the breast and legs of each bird with the bacon.
3. Place the birds on a flat rack in a roasting pan and cook for 10 minutes. Reduce the heat to 375°F and roast until the juices run clear when the underside is pierced with a fork, about 50 to 55 minutes.
4. Allow the pheasants to rest for 5 minutes before carving. Cut into serving portions and serve immediately with some of the juices from the pan. Serves 4
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