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Ingredients
- 1 x Orange S&p to taste
- 1/4 tsp Paprika
- 3 sprg parsley
- 3 slc bacon
- 1/2 c. Golden brown raisins
- 1 x Pheasant,2.5lb
- 1/2 tsp Dry sage
- 3 clv garlic
- 4 Tbsp. Butter,room temp
- 1 c. Dry white wine
Directions
- Preheat oven 350 degrees F Squeeze juice of 1/2 the orange into cavity and over skin of bird. Rub bird inside and out with blend of next 3 items. Cut remaining orange in half and place in cavity with garlic and parsley. Spread butter over breast of bird and place, breast side up, in shallow pan. Place bacon over breast. Cover with foil and bake 45 minutes. Heat wine to boiling over high heat. Add in raisins, remove from heat and let stand for 45 minutes. Remove foil and pour wine mix over pheasant. Bake uncovered, basting frequently, till juice runs clear when a thigh is pierced (about 45min) Remove pheasant with bacon to platter. Spoon some raisin sauce over top and pour remainder into sauce boat. Serve immeadiately.
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