*  Exported from  MasterCook  *
 
                       Pheasants With Port Wine Sauce
 
 Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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           catsup
    1 1/2  teaspoons     cornstarch
      1/2  teaspoon      worcestershire 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 1850F (35 to 45 minutes), basting
 frequently with broth mixture. Garnish with grapes, if desired. Serve
 with
 Port Wine Sauce.
 Yield: 6 servings.
 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 1850F
 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.
 Busted by Gail Shermeyer <4paws@netrax.net>
 
 
 
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