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Roasted Pheasant With Prince Charles Sauce

world.food's picture
Ingredients
  Pheasant 2 3⁄4 Pound (1 Whole)
  Orange 1 , halved
  Olive oil 2 Tablespoon
  Salt To Taste
  Coarsely ground black pepper To Taste
  Black pepper To Taste, coarsely ground
  Flat leaf parsley sprigs 4
  Garlic 2 Clove (10 gm), peeled
  Bay leaf 1
  Bacon slices 6
  Defatted chicken broth 1⁄4 Cup (4 tbs)
  Drambuie 2 Tablespoon
  Prince charles sauce 1⁄4 Cup (4 tbs) (Homemade / Store Bought)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) Rinse the pheasant, clean the cavity well, then remove any excess fat and pat dry.
3) Squeeze the orange all over and inside the bird cavity. Then brush the pheasant with the olive oil and sprinkle with salt and pepper.
4) Place the parsley, garlic, and bay leaf in the bird cavity.
5) In a small roasting pan, place the bird and arrange bacon slices across the pheasant. Then add the chicken broth and Drambuie into the pan.
6) Place in the center of the oven and bake for 1 1/4 hours, basting 2 or 3 times. Remove the bacon after 1 hour and bake the bird for another 15 to 20 minutes until the breast is brown and thoroughly cooked.
7) Allow to rest for 10 minutes, then carve out the meat.

SERVING
8) Serve immediately with a sauceboat of Prince Charles sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
4

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