---------- Recipe via Meal-Master (tm) v8.03
       Title: Pheasant a' l'orange - country living holidays
  Categories: Holiday, Main dish, Poultry
       Yield: 6 servings
       2    2 1/2-lb farm-raised
            -ready-to-roast pheasants
       2 md Navel oranges
       1 lg Carrot, quartered
       1 md Onion, quartered
       2 tb Butter or margarine
   2 1/2 c  Water
            Wild and brown rice mix
     1/4 c  Sugar
     1/4 c  Red-wine vinegar
     1/4 c  Dry red wine
       2 tb Cornstarch
     3/4 ts Salt
   1. Heat oven to 375'F. Rinse pheasants and pat dry. Remove any excess fat
   from body and neck cavities. Reserve necks and giblets. Loosen skin from
   the breast meat of each pheasant with your fingers, With knife, cut peel or
   rind and all membrane off 1 orange; cut peeled orange crosswise into
   1/4-inch-thick slices. Reserve peel.
   2. Place half of the orange slices on breast meat under the skin of each
   bird. Tuck wing tips under back to hold neck skin down. Place 1 carrot
   quarter, 1 onion quarter, and half of the orange peel inside each body
   cavity. Using kitchen string, tie the legs of each pheasant together.
   3. In 2-quart saucepan, melt butter; remove from heat. Place pheasants,
   breast sides up, on rack in a large roasting pan. Brush birds all over with
   melted butter. Set aside pan with any leftover butter.
   4. Roast the birds 30 minutes. Meanwhile, in saucepan with leftover butter,
   brown reserved necks and giblets. Add remaining onion and carrot quarters;
   saute 1 minute. Add water; heat to boiling. Partially cover pan; simmer
   giblet mixture over medium heat 45 minutes or until liquid is reduced by
   almost a third.
   5. Brush birds with pan drippings. Turn each bird on its side; cover
   breasts with pieces of aluminum foil. Continue to roast birds 15 minutes.
   Turn birds to roast on other side; roast 15 to 20 minutes longer orjust
   until juices run clear when thighs are pierced with a fork and breast meat
   near wing joint cut parallel to the bone is white with a touch of pink but
   no longer wet and soft.
   6. While pheasants are roasting, prepare rice following package direc-
   tions, if desired. Drain body-cavity juices from birds into roasting pan;
   cut string off birds. Transfer birds to a serving platter; surround with
   hot cooked rice blend; keep warm. Add giblet mixture to the roasting pan;
   heat and stir to loosen browned-on bits from the bottom of the pan. Strain
   mixture into a 4-cup measuring cup or bowl; discard particles. Spoon off
   fat from top of strained liquid. You should have 2 cups liquid; if not, add
   water or chicken broth.
   7. In 2-quart saucepan, heat sugar and vinegar to boiling, stirring often
   until sugar dissolves. Continue to boil sugar mixture or syrup until golden
   brown or it caramelizes 3 to 5 minutes. Remove from heat; set aside. In
   cup, combine wine and cornstarch; stir into syrup in sauce- pan. Whisk in
   strained 2 C liquid and salt; return to heat and boil, stirring constantly,
   until sauce thickens. Brush some sauce over birds; pour remainder into
   small pitcher.
   8. Peel and thinly slice remaining orange. Arrange over pheasant breasts.
   To carve, using sharp knife, remove the legs and thighs from the birds. Cut
   the drumsticks from the thighs. Thinly slice the breasts off the bone. Pass
   sauce with the meat.
   Country Living Holidays/92  Scanned & fixed by Di Pahl & <gg>