* Exported from MasterCook *
Pheasant a' l'Orange - Country Living Holiday2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : .Clhl Holidays
Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2 1/2-lb farm-raised
2 md Navel oranges
1 md Onion, quartered
2 1/2 c Water
-(opt.)
1/4 c Red-wine vinegar
2 T Cornstarch
-ready-to-roast pheasants
1 lg Carrot, quartered
2 T Butter or margarine
Wild and brown rice mix
1/4 c Sugar
1/4 c Dry red wine
3/4 t Salt
1. Heat oven to 375'F. Rinse pheasants and pat dry.
Remove any excess fat from body and neck cavities.
Reserve necks and giblets. Loosen skin from the breast
meat of each pheasant with your fingers, With knife,
cut peel or rind and all membrane off 1 orange; cut
peeled orange crosswise into 1/4-inch-thick slices.
Reserve peel.
2. Place half of the orange slices on breast meat
under the skin of each bird. Tuck wing tips under back
to hold neck skin down. Place 1 carrot quarter, 1
onion quarter, and half of the orange peel inside each
body cavity. Using kitchen string, tie the legs of
each pheasant together.
3. In 2-quart saucepan, melt butter; remove from heat.
Place pheasants, breast sides up, on rack in a large
roasting pan. Brush birds all over with melted butter.
Set aside pan with any leftover butter.
4. Roast the birds 30 minutes. Meanwhile, in saucepan
with leftover butter, brown reserved necks and
giblets. Add remaining onion and carrot quarters;
saute 1 minute. Add water; heat to boiling. Partially
cover pan; simmer giblet mixture over medium heat 45
minutes or until liquid is reduced by almost a third.
5. Brush birds with pan drippings. Turn each bird on
its side; cover breasts with pieces of aluminum foil.
Continue to roast birds 15 minutes. Turn birds to
roast on other side; roast 15 to 20 minutes longer
orjust until juices run clear when thighs are pierced
with a fork and breast meat near wing joint cut
parallel to the bone is white with a touch of pink but
no longer wet and soft.
6. While pheasants are roasting, prepare rice
following package direc- tions, if desired. Drain
body-cavity juices from birds into roasting pan; cut
string off birds. Transfer birds to a serving platter;
surround with hot cooked rice blend; keep warm. Add
giblet mixture to the roasting pan; heat and stir to
loosen browned-on bits from the bottom of the pan.
Strain mixture into a 4-cup measuring cup or bowl;
discard particles. Spoon off fat from top of strained
liquid. You should have 2 cups liquid; if not, add
water or chicken broth.
7. In 2-quart saucepan, heat sugar and vinegar to
boiling, stirring often until sugar dissolves.
=============== Reply 23 of Note 1 =================
Board: FOOD BB
Topic: FOOD SOFTWARE
Subject: Z-MM-HOLIDAYS #3
To: MMLX65A JAMES KILGORE Date: 11/15
From: MMLX65A JAMES KILGORE Time: 4:35 PM
MM: Roast Mallard with Root Vegetables - Country Living H
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