Pheasant with orange - france

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.

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