Ingredients: |
Ingredients: 2 young pheasants, cleaned and ready for roasting
Salt and pepper
2 apple slices
1 onion, peeled and halved
2 pieces celery
4 bacon slices
Purple Plum Sauce:
1 can (17oz) purple plums
1/4 cup butter or margarine
3 tbsp minced onion
1/4 cup lemon juice
1/4 cup brown sugar
2 tbsp chili sauce
1 tsp Worcestershire sauce
1/2 tsp ground ginger
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Directions: |
Directions:This recipe is for a brace of pheasants; increase it proportionately according to the number you wish to serve.
Wash the pheasants inside and out with cold water. Pat dry with paper towels. Place an apple slice, half an onion, and a piece of celery in each cavity. Truss and place in a shallow, open roasting pan, breast side up. Place two slices of bacon over each breast. Roast in a moderate oven, 350F for 1.5 to 2 hours. To test for doneness, press the fleshy part of the drumstick, protecting fingers with a piece of foil or paper towel. The meat should feel soft if it is done.
During the last half hour of roasting, remove the bacon slices and baste with the Purple Plum Sauce:
Drain plums and save liquid. Remove pits from the plums and save liquid. Remove pits from the plums and puree in a food mill or buzz in a blender.
Melt butter or margarine in a small saucepan. Add onion and saute until golden. Stir in remaining ingredients, including plum liquid and pureed plums. Simmer for about 30 minutes or until thickened. Use to baste the poultry and then serve as a sauce. Makes about 2 cups sauce. |
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