Pheasants with Port Wine Sauce
Yield
10 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 2 | tablespoons |
butter
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
parsley leaves
|
|
| 2 | slices |
bacon
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
port wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 3E+1 | ml |
butter
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
parsley leaves
|
|
| 2 | slices |
bacon
|
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
port wine
|
*
|
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.
