🫙 From the Spice Rack
Pheasant A' L'Orange - Country Living Holidays
2 2 1/2-lb farm-raised -ready-to-roast pheasants 2 md Navel oranges 1 lg Carrot, quartered 1 md Onion, quartered 2 tb Butter or margarine 2 1/2 c Water Wild and brown rice mix -(op...
maineasy
Ingredients8 items
Ingredients
- 22 1/2-lb farm-raised
- 1large carrot, quartered
- 1medium onion, quartered
- 2tbsp butter or margarine
- 21/2 c water
- 1/4cup red-wine vinegar
- 1/4cup dry red wine
- 2tbsp cornstarch
Directions
- 1
2 2 1/2-lb farm-raised -ready-to-roast pheasants 2 md Navel oranges 1 lg Carrot, quartered 1 md Onion, quartered 2 tb Butter or margarine 2
- 2
Heat oven to 375'F
- 3
Rinse pheasants and pat dry
- 4
Remove any excess fat from body and neck cavities
- 5
Reserve necks and giblets
- 6
Loosen skin from the breast meat of each pheasant with your fingers, With knife, cut peel or rind and all membrane off 1 orange
- 7
cut peeled orange crosswise into 1/4-inch-thick slices
- 8
Reserve peel