| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Game | 6 | Servings | |
INGREDIENTS
| 2 | Pheasant; 3 lb ea | |
| 1/2 | ts | Pepper |
| 3/4 | c | Butter |
| 1 | tb | Salt |
| 1/4 | c | Wild Turkey bourbon |
| 1 | c | Walnuts; coarsely chopped |
| 1/2 | ts | Thyme |
| 2 | lb | Grapes, seedless |
| per Gale Barrows | ||
| Fidonet COOKING echo |
INSTRUCTIONS
Preheat oven to 425 degrees. Melt butter in small saucepan and mix in bourbon, thyme, pepper, and salt. Rub birds inside and out with part of seasoned butter mixture. Mash half the grapes. Mix mashed grapes, whole grapes, and walnuts with remaining seasoned butter untill well blended. Place mixture inside birds and truss birds closed. Place birds on rack in open roaster, breast side up. Roast for 15 minutes, reduce oven temperature to 325 degrees and continue roasting for 45 minutes. Baste frequently with drippings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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