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Pheasants With Port Wine Sauce
Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pheasants -- cleaned
--2-pound
2 tablespoons butter or margarine -- melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon dried whole thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon dried parsley bakes
2 slices bacon
1/4 cup canned diluted chicken broth
1/4 cup port wine
grapes -- optional
***PORT WINE SAUCE***
1/2 cup red currant jelly
1/2 cup port wine
1/4 cup catsup
1 1/2 teaspoons cornstarch
1/2 teaspoon worcestershire sauce
Brush pheasants with butter; place, breast side up, on a rack in a large
roasting pan, and broil 5 minutes. Remove from oven; rub each pheasant
with
1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and
parsley. Place a strip of bacon lengthwise over each pheasant. Insert
meat
thermometer in breast or thigh of one bird, making sure it does not
touch
bone. Cover and bake at 3750F for 1 hour. Combine broth and port wine,
stirring well. Remove bacon from pheasants. Continue to bake, uncovered,
until meat thermometer registers 1850F (35 to 45 minutes), basting
frequently with broth mixture. Garnish with grapes, if desired. Serve
with
Port Wine Sauce.
Yield: 6 servings.
Port Wine Sauce
Combine all ingredients in a saucepan, stirring until cornstarch
dissolves.
Bring to a boil, stirring constantly, and cook 1 minute.
Yield: 1 1/4 cups.
Microwave Directions: Brush pheasants with butter. Rub each pheasant
with
1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and
parsley. Place pheasants, breast side down, on a microwave roasting rack
in
a 12- x 8- x 2-inch baking dish. Cover with a tent of wax paper.
Microwave
at HIGH for 10 minutes.
Combine broth and wine, stirring well. Set aside.
Turn pheasants, breast side up, and give pheasants a half-turn. Place a
strip of bacon lengthwise over each pheasant, and cover with wax paper.
Microwave at HIGH for 27 to 30 minutes or until juices run clear when
pierced with a fork between leg and thigh, basting pheasants at 4-minute
intervals with broth mixture. Meat thermometer should register 1850F
when
inserted in center between leg and thigh. Remove bacon. Garnish with
grapes, if desired. Serve with Port Wine Sauce.
Port Wine Sauce: Combine all ingredients in a 2-cup glass measure,
stirring
until cornstarch dissolves. Microwave at HIGH for 3 to 5 minutes,
stirring
after 1 minute and then at 2-minute intervals.
Busted by Gail Shermeyer
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