Golden roast pheasant

Yield: 2 Servings

Measure Ingredient
1 each Orange
1 x S&p to taste
¼ teaspoon Paprika
3 eaches Sprigs parsley
3 eaches Slices bacon
½ cup Golden raisins
1 each Pheasant,2.5lb
½ teaspoon Dried sage
3 eaches Garlic cloves
4 tablespoons Butter,room temp
1 cup Dry white wine

1) Preheat oven 350F 2) Squeeze juice of ½ 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.

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