Doc's Roasted Pheasant With Wine Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a crockery bowl, add vinegar.
  • Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
  • Rub pheasants with butter inside and out.
  • Place yellow onion quarters in each pheasant.
  • Place 4 slices of bacon in the bottom of a cast iron dutch oven.
  • Stoke the oven on medium to high heat.
  • Regular oven about 380*.
  • Salt and Pepper pheasants.
  • Place them on top of the bacon in dutch oven.
  • Roast uncovered for 30 minutes.
  • Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
  • Baste the wine on the birds after they
  • have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
  • in ten minutes.Use all the wine.
  • Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
  • Serve pheasants with roasted potatoes and poached apples.
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