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Features for "Pheasants With Port Wine Sauce"
Served as main course. Non-vegetarian dish.
Ingredients for "Pheasants With Port Wine Sauce" (Click here for measurement conversion) 2 Pheasants, cleaned 2 pound
2 Tablespoons Butter or Margarine, melted
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Onion powder
1/4 teaspoon dried whole Thyme
1/4 teaspoon ground Nutmeg
1/4 teaspoon dried Parsley bakes
2 slices Bacon
1/4 cup canned diluted Chicken Broth
1/4 cup Port Wine
Grapes, optional
PORT WINE SAUCE
1/2 cup red Currant Jelly
1/2 cup Port Wine
1/4 cup Cats-up
1 1/2 teaspoons Cornstarch
1/2 teaspoon Worcestershire Sauce
Method for "Pheasants With Port Wine Sauce"
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 at 3750F for 1 hour. Combine broth and port wine, stirring well. Remove bacon from pheasants. Continue to bake, uncovered, until meat thermometer registers 1850 degree F (35 to 45 minutes), basting frequently with broth mixture. Garnish with grapes, if desired. Serve with Port Wine Sauce.
Port Wine Sauce:- Combine all ingredients in a saucepan, stirring until cornstarch dissolves. Bring to a boil, stirring constantly, and cook 1 minute. Yield: 1 1/4 cups.
Microwave Directions:- Brush pheasants with butter. Rub each pheasant with 1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and parsley. Place pheasants, breast side down, on a microwave roasting rack in a 12 x 8 x 2 inch baking dish. Cover with a tent of wax paper. Microwave at high for 10 minutes. Combine broth and wine, stirring well. Set aside. Turn pheasants, breast side up, and give pheasants a half-turn. Place a strip of bacon lengthwise over each pheasant, and cover with wax paper. Microwave at high for 27 to 30 minutes or until juices run clear when pierced with a fork between leg and thigh, basting pheasants at 4-minute intervals with broth mixture. Meat thermometer should register 1850 degree F when inserted in center between leg and thigh. Remove bacon. Garnish with grapes, if desired. Serve with Port Wine Sauce.
Port Wine Sauce:- Combine all ingredients in a 2-cup glass measure, stirring until cornstarch dissolves. Microwave at high for 3 to 5 minutes, stirring after 1 minute and then at 2-minute intervals.
Comments
Serves: 6
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