- Ready In:
- Preheat oven to 400°.
- Melt half a stick of butter in roasting pan. Dredge the pheasants in 2 tbsp of the flour and gently brown them over medium heat for 3 minutes. Combine half of the remaining butter with the sage and rub it inside each pheasant.
- Place the pheasants breast side up in the roasting pan and cover with the bacon slices. Roast the birds for 35 minutes and baste frquently to ensure they will not dry out.
- Transfer the pheasants to a serving dish. Leave just enough of the fat in the pan to brown the onion. Add the mushrooms to the onion and toss for a few minutes. Add the remaining tbsp flour and whisk until smooth. Gradually pour in the port and chicken stock.
- Bring the mixture to a boil and simmer for 10 minutes. Remove any scum fromthe surface, season to taste with salt and pepper, and serve on the side as a gravy.
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<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p> 8728230"