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    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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