MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Pheasant With Whisky-Cumberland Sauce
 Categories: Emeril, Poultry, Game, Booze
      Yield: 4 servings

    1/4 c  Scotch whisky
      2    Oranges; cut into 1/8ths
      4    Fresh thyme sprigs
      2    Pheasants (2 to 2-1/2 lb)
           Salt & fresh black pepper
      6 sl Bacon; halved

MMMMM------------------WHISKY-CUMBERLAND SAUCE-----------------------
      1 c  Scotch whisky
    1/2 c  Fresh orange juice
      2 tb Orange zest; grated
      1 c  Red currant jelly
    1/4 ts Salt
      1 pn Cayenne

  Preparation time: 20 minutes
  Cooking time: 1 hour

  For The Pheasant:

  Preheat oven to 375 F.

  In a bowl, toss the oranges with 3 tb of the whisky. Rub the
  pheasants with the remaining 1 tb of whisky and lightly season with
  salt and pepper. Stuff each pheasant with the oranges and 1 sprig
  of fresh thyme, and close the cavities with skewers. Wrap the
  breast of each pheasant with the bacon and set in a roasting pan.
  Roast the pheasants until an instant-read thermometer inserted into
  the thickest part of the breast registers 160 F, about 45 minutes.
  Remove from the oven and let stand 10 minutes.

  For The Whisky Cumberland Sauce:

  In a medium saucepan, combine the whisky, orange juice, and orange
  zest, and bring to a boil. Lower the heat and simmer, stirring
  occasionally, until reduced by 50% in volume to about 3/4 cup. Add
  the currant jelly, salt, and cayenne, and stir well.

  Cook until thickened, about 2 to 3 minutes. Remove from the heat and
  pour into a decorative bowl. Cool slightly before serving.

  Remove the bacon from the pheasant breasts, if desired, and cut each
  bird in half. Discard the oranges and thyme in the cavity. Serve hot
  with Whisky-Cumberland Sauce and wild rice.

  Serving suggestion: Wild rice

  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E36

  MM Format by Dave Drum - 15 MAY 2002

  Uncle Dirty Dave's Archives

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