Title: Golden Roast Pheasant
Categories: Game Poultry
Yield: 2 Servings
| 1 | | Orange |
| | | S&p to taste |
| 1/4 | ts | Paprika |
| 3 | | Sprigs parsley |
| 3 | | Slices bacon |
| 1/2 | c | Golden raisins |
| 1 | | Pheasant,2.5lb |
| 1/2 | ts | Dried sage |
| 3 | | Garlic cloves |
| 4 | tb | Butter,room temp |
| 1 | c | Dry white wine |
1) Preheat oven 350F 2) Squeeze juice of 1/2 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.