| 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
A Message from our Provider:
“Lonely? No one understands like Jesus”