Title: Edelfasan Osterreichischer Hof (Roast Pheasan
Categories: Austrian Game
Yield: 6 Servings

No Ingredients Found

Source: Gourmet Magazine, December 1969, p.122

Sprinkle the cavities of 2 plump pheasants with salt and truss the birds securely. Wrap them completely in bacon and sprinkle the bacon with salt and pepper. In a casserole arrange a layer of coarsely chopped carrots, celery, and leeks and put the birds on the vegetables. Roast them, uncovered, in a moderate oven (350-F), basting them frequently with the pan juices, for 35 to 45 minutes. The pheasants should be pink inside. Remove them to a heated platter and keep them warm. To the vegetables in the casserole add a little red wine and orange juice and a few crushed lingonberries. Bring the sauce to a boil and strain it into a sauceboat. Serve the pheasant and the sauce with cooked red cabbage and Mandelkartoffeln Osterreichischer Hof. Garnish the platter with glazed chestnuts, grapes, peach halves, and orange sections.

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