Golden roast pheasant
2 Servings
Ingredients
| Quantity | 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 |
Directions
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.