Pheasants With Port Wine Sauce
|Pheasants||4 Pound, cleaned (Two 2 Pound)|
|Grapes||6 (for garnish)|
|Butter/Margarine||2 Tablespoon, melted|
|Onion powder||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Dried parsley flakes||1⁄4 Teaspoon|
|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.