Tawny roasted pheasants
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Tawny roasted pheasants
Last updated 6/12/2012 1:26:18 AM. Recipe ID 60653. Report a problem with this recipe.
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      Title: Tawny roasted pheasants
 Categories: Wild game
      Yield: 4 Servings
      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
      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
  From the MM database of Judi M. Phelps. jphelps@shell.portal.com or

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Recipe ID 60653 (Apr 03, 2005)

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