Poultry: Roast Pheasant 09 by Recipe Cottage

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	Roast Pheasant 09

		Austrian Roast Pheasant: Edelfasan Osterreichischer Hof Yield: 4 Servings 2 pheasants salt bacon salt and pepper chopped carrots celery leeks red wine orange juice a few crushed lingonberries cooked red cabbage glazed chestnuts grapes peach halves orange sections Sprinkle the cavities of 2 plump pheasants with salt and truss the birds securely. Wrap them completely in bacon and sprinkle the bacon with salt and pepper. In a casserole arrange a layer of coarsely chopped carrots, celery, and leeks and put the birds on the vegetables. Roast them, uncovered, in a moderate oven (350-F), basting them frequently with the pan juices, for 35 to 45 minutes. The pheasants should be pink inside. Remove them to a heated platter and keep them warm. To the vegetables in the casserole add a little red wine and orange juice and a few crushed lingonberries. Bring the sauce to a boil and strain it into a sauceboat. Serve the pheasant and the sauce with cooked red cabbage. Garnish the platter with glazed chestnuts, grapes, peach halves, and orange sections.