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Pheasants With Port Wine Sauce

southern.chef's picture
Pheasants with port wine sauce is a lovely game dish that is a must for all outdoor enthusiasts. Prepared with thyme and spiced with nutmeg for a rich and savory taste, the pheasants with port wine sauce is cooked with bacon for a heady flavor and is simply captivating.
Ingredients
  Pheasants 4 Pound, cleaned (Two 2 Pound)
  Grapes 6 (for garnish)
  Butter/Margarine 2 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Dried parsley flakes 1⁄4 Teaspoon
  Bacon slices 2
  Canned diluted chicken broth 1⁄4 Cup (4 tbs)
  Port wine 1⁄4 Cup (4 tbs)
  Wine sauce 1⁄2 Cup (8 tbs)
Directions

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 pars ley.
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 375° for 1 hour.
Combine broth and port wine, stir ring well.
Remove bacon from pheasants.
Continue to bake, uncovered, until meat thermometer registers 180° (30 to 45 minutes), basting frequently with broth mixture.
Garnish with grapes, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted

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