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Categories:
pheasant butter salt black pepper onion powder thyme Nutmeg [ground] parsley bacon chicken broth port wine
Viewed: 53 - Published at: 5 years agoIngredients
- 2 each pheasant
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon thyme
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon parsley leaves
- 2 slices bacon
- 1/4 cup chicken broth
- 1/4 cup port wine
Method
- 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 18 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 375F (190C) F for 1 hour.
- Combine broth and port wine, stirring well.
- Remove bacon from pheasants.
- Continue to bake, uncovered, until meat thermometer registers 185 degrees F (35 to 45 minutes), basting frequently with broth mixture.
- Garnish with grapes, if desired.
- Serve with Port Wine Sauce.
