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LOCATION: Recipes >> Poultry >> Roast Pheasant 09

Print this Recipe    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.

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