Pheasants With Port Wine Sauce
|Pheasants||8 Pound, dressed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Parsley flakes||1⁄2 Teaspoon|
|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 375Â° 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 185Â°, basting frequently with broth mixture.
Garnish with parsley and grapes, if desired.
Serve with Port Wine Sauce.