Sherry Roasted Pheasant



1 Pheasants
1 Large Orange, halved
1/8 cup Olive Oil
3 Sprigs Parsley
2 Cloves Garlic
1 Bay Leaves
6 Slices Smoked Bacon
1 Chicken Bullion Cube
3/4 cup Water
1/8 cup Sherry
Salt & Pepper to taste

Preheat oven to 350 degrees. Rinse pheasant well, pat dry, place in a shallow roasting pan. Squeeze entire orange over pheasant and inside cavity. Brush entire bird with olive oil. Sprinkle pheasant with desired amount of salt and pepper. Place parsley, garlic, and bay leaf into cavity of bird. Cover bird with bacon slices. Dissolve bullion cube in water. Add bullion and sherry to roasting pan. Bake 1 hour basting at least three times. Remove bacon and bake until the breasts are browned and the bird is cooked thoroughly (approximately 30 minutes) Let pheasant rest 15 minutes before serving.

Serve with wild rice, scalloped potatoes, and pickled beets.

Feeds 4-6


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