Pheasants With Port Wine Sauce

Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 1 1/4 cups
 

Ingredients:

2 medium pheasants -- cleaned
2 tablespoons butter or margarine -- melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon dried whole thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon dried parsley bakes
2 slices bacon
1/4 cup canned diluted chicken broth
1/4 cup port wine
1 bunch grapes -- optional
---PORT WINE SAUCE---
1/2 cup red currant jelly
1/2 cup port wine
1/4 cup catsup
1 1/2 teaspoons cornstarch
1/2 teaspoon worcestershire sauce
 

Preparation:

Brush pheasants with butter; place, breast side up, on a rack in a large roasting pan, and broil 5 minutes. Remove from oven; rub each pheasant with 1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and parsley. Place a strip of bacon lengthwise over each pheasant. Insert meat thermometer in breast or thigh of one bird, making sure it does not touch bone. Cover and bake at 375øF for 1 hour. Combine broth and port wine, stirring well. Remove bacon from pheasants. Continue to bake, uncovered, until meat thermometer registers 185øF (35 to 45 minutes), basting frequently with broth mixture. Garnish with grapes, if desired. Serve with Port Wine Sauce. Port Wine Sauce Combine all ingredients in a saucepan, stirring until cornstarch dissolves. Bring to a boil, stirring constantly, and cook 1 minute.

 

Nutritional Information:

589 Calories (kcal); 30g Total Fat; (49% calories from fat); 61g Protein; 7g Carbohydrate; 201mg Cholesterol; 392mg Sodium