Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Pheasant-whole |
½ cup | Sugar |
1 tablespoon | Wine vinegar |
\N \N | Juice of two oranges and peels |
½ cup | Gran Marnier |
1 cup | Brown sauce |
¼ cup | Orange peel |
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.