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Pheasants with Port Wine Sauce

  Pheasants 8 Pound, dressed (4, 2 Pound Each)
  Melted butter 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Whole thyme 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Dried parsley flakes 1⁄2 Teaspoon
  Bacon slices 4
  Chicken broth 1⁄2 Cup (8 tbs)
  Port wine 1⁄2 Cup (8 tbs)
  Parsley sprig 4
For sauce
  Red currant jelly 1⁄2 Cup (8 tbs)
  Catsup 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1⁄2 Teaspoon

1) Using a pastry brush, brush the pheasants wit the butter and breast side up, place the bird onto a large roasting pan
2) Broil the pheasant for 5 minutes
3) Take our from the oven and using the hands rub 1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg and parsley
4) The layer the bacon across each pheasant
5) Place a meat thermometer into the thigh or breast of the bird
6) Cover the pheasant and bake at 375 for an hour
7) Into a saucepan, combine the port wine and the chicken broth
8) Take the pheasant out from the oven and remove the bacon and baste with the chicken broth and port wine mixture
9) Once roasted, place onto serving platter
10) To prepare the port wine sauce, combine the red currant jelly, port wine, catsup and Worcestershire sauce into a saucepan
11) Simmer over a low heat till everything is combine =d and the mixture is smooth

12) Garnish the pheasant with parsley and grapes around and serve with port wine sauce

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 630 Calories from Fat 289

% Daily Value*

Total Fat 32 g49.4%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 225 mg75%

Sodium 305.6 mg12.7%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.18 g0.73%

Sugars 7 g

Protein 69 g138.2%

Vitamin A 15.2% Vitamin C 29.9%

Calcium 4.5% Iron 21.3%

*Based on a 2000 Calorie diet

Pheasants With Port Wine Sauce Recipe