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ROASTED PHEASANT IN ORANGE GRAVY




Source of Recipe


Master Chef Don Easley


List of Ingredients




2 pheasants
1 tbsp. butter, melted

Apple-Celery Dressing:
4 cups seasoned stuffing mix
1/2 cup onion, chopped
1 egg, lightly beaten
1/2 cup butter
1/2 cup celery, chopped
1 cup boiling water
1 cup apple, chopped

Orange Gravy:
2 tbsp. cornstarch
1 cup orange juice
1/4 cup brown sugar, firmly packed
1 cup chicken broth
1/3 cup orange rind, julienned
3 tbsp. dry white wine
1/4 cup granulated sugar


Recipe



Prepare stuffing and spoon lightly into pheasant cavaties. Place birds breast side up on rack in roasing pan and brush with melted butter. Roast covered 2-3 hrs. at 325 degrees F. or until internal temperature of stuffing reaches 165 degrees F. Lard birds or baste frequently. Serve with orange gravy

To make dressing: toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet; add celery, and onion and stir frequently 2-3 minutes until tender, then add to sruffing mixture. Stir in water and egg until well blended.

To make gravy: remove pheasants and place on serving platter to keep warm. Drain drippings from raosting pan, leaving brown particles in pan and sprinkle with cornstarch. Stir and cook over medium heat until just bleanded, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars, and wine. Return to heat; stirring constantly, bring to a boil. Boil 1 minute.