Pheasant with orange - france
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-whole | |
| ½ | cup | Sugar |
| 1 | tablespoon | Wine vinegar |
| Juice of two oranges and peels | ||
| ½ | cup | Gran Marnier |
| 1 | cup | Brown sauce |
| ¼ | cup | Orange peel |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING a pinch of salt
Roast the pheasant for about an hour and a half at 350. Combine the sugar and vinegar in a sauce pan; heat until sugar melts, add the orange juice and reduce over high heat to one fourth the original quantity. Add the Gran Marnier and brown sauce, bring to a boil. Cook shredded orange peel in water to cover and salt until peel is tender, strain and add to the gravy. Remove the pheasant to a hot platter and pour the sauce over it and serve.