*  Exported from  MasterCook  *
 
                          TAWNY ROASTED PHEASANTS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Wild game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Pheasants, about 2 1/2 lb ea
    2                    Oranges -- halved
      1/4   c            Olive oil
                         Salt to taste
                         Pepper to taste
    8                    Sprigs flat-leaf parsley
    4                    Garlic cloves -- peeled and
                         -bruised
    2                    Bay leaves
   12       sl           Bacon
      1/2   c            Defatted chicken broth
      1/4   c            Tawny port
                         Autumn Pear Salsa (see
                         -separate recipe)
 
   When cooking pheasant or any wild game birds, I always
   squeeze an orange or two in the cavity and on the
   outside to refresh the bird before cooking.  As the
   meat is very lean, it’s necessary to cover the breast
   with bacon to add extra moisture during roasting.
   Basting with liquid from the pan also is essential. -
   Shiela Lukins
   
   1. Preheat the oven to 350 degrees F.
   
   2. Rinse the pheasants, cleaning the cavities well.
   Remove any excess fat. Pat dry.
   
   3. Squeeze the oranges all over the birds and inside
   the cavities. Brush with olive oil and sprinkle inside
   and out with salt and pepper.  Place 4 sprigs of
   parsley, 2 cloves of garlic and a bay leaf in each
   cavity.
   
   4. Place the birds in a shallow roasting pan to fit.
   Arrange 6 slices of bacon over each pheasant.  Add the
   chicken broth and the port to the pan.
   
   5. Bake for 1 1/2 hours (remove the bacon after an
   hour), basting two or three times.  Then bake 15-20
   minutes longer or until the breasts are brown and the
   birds are cooked through.  (The juices should run
   clear when the thickest part of the thigh is tested
   with the tip of a knife.)   Let rest 10 minutes.
   Carve and serve with Autumn Pear Salsa.
   
   Per serving (without skin): 448 calories, 20 grams
   fat, 165 milligrams cholesterol.
   
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
 
 
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