Pheasants with Port Wine Sauce

Directions

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 ⅛ 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 375℉ (190℃) F for 1 hour. Combine broth and port wine, stirring well.

Remove bacon from pheasants. Continue to bake, uncovered, until meat thermometer registers 185 degrees F (35 to 45 minutes), basting frequently with broth mixture.

Garnish with grapes, if desired.

Serve with Port Wine Sauce.