Name: Golden Roast Pheasant
Ingredients: 1 Orange; S&p to taste; 1/4 ts Paprika; 3 Sprigs parsley; 3 Slices bacon; 1/2 c Golden raisins; 1 Pheasant,2.5lb; 1/2 ts Dried sage; 3 Garlic cloves; 4 tb Butter,room temp; 1 c Dry white wine

John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Game	2	Servings

INGREDIENTS

1		Orange
		S&p to taste
1/4	ts	Paprika
3		Sprigs parsley
3		Slices bacon
1/2	c	Golden raisins
1		Pheasant,2.5lb
1/2	ts	Dried sage
3		Garlic cloves
4	tb	Butter,room temp
1	c	Dry white wine

INSTRUCTIONS

1) Preheat oven 350F 2) Squeeze juice of 1/2 the orange into cavity & over
skin of bird.Rub bird inside & out w/blend of next 3 items.Cut remaining
orange in half & place in cavity w/garlic & parsley. 3) Spread butter over
breast of bird & place,breast side up,in shallow pan. Place bacon over
breast. 4) Cover w/foil& bake 45min. 5) Heat wine to boiling over high
heat.Add raisins,remove from heat & let stand for 45min. 6) Remove foil &
pour wine mixture over pheasant.Bake uncovered,basting frequently,until
juice runs clear when a thigh is pierced.(about 45min) 7) Remove pheasant
w/bacon to platter.Spoon some raisin sauce over top & pour remainder into
sauceboat.Serve immeadiately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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