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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.
  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)

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3710 Calories from Fat 1754

% Daily Value*

Total Fat 195 g300.3%

Saturated Fat 65.4 g326.8%

Trans Fat 0 g

Cholesterol 1356.3 mg452.1%

Sodium 1950.2 mg81.3%

Total Carbohydrates 31 g10.2%

Dietary Fiber 1.5 g5.9%

Sugars 19.7 g

Protein 414 g828.4%

Vitamin A 83.1% Vitamin C 169.6%

Calcium 28.2% Iron 133.6%

*Based on a 2000 Calorie diet


Pheasants With Port Wine Sauce Recipe