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Pheasants With Port Wine Sauce

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  Pheasants 8 Pound, dressed
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Parsley flakes 1⁄2 Teaspoon
  Bacon slices 4
  Chicken broth 1⁄2 Cup (8 tbs)
  Port wine 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 parsley.
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 pheasants at 375° for 1 hour.
Combine broth and port wine, stirring well.
Remove bacon from pheasants.
Continue to bake 30 to 40 minutes, uncovered, until meat thermometer registers 185°, basting frequently with broth mixture.
Garnish with parsley and grapes, if desired.
Serve with Port Wine Sauce.

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Pheasants With Port Wine Sauce Recipe