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Baked Pheasant In Foil
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- #60453
If conventional chicken is feeling a little too predictable, give this baked pheasant a shot. After all, who doesn't enjoy a delicious dinner that's as easy to prepare as it is impressive?
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pheasant
salt and pepper
1 orange quartered
melted butter or margarine
1 carrot, peeled and sliced
1 teaspoon crushed rosemary
1/2 cup white wine or water
directions
Preheat oven to 425 degrees F. Salt and pepper bird inside and out.
Place orange or favorite stuffing in body cavity. Brush bird with melted butter or margarine. Place bird, carrot, and rosemary in heavy duty aluminum foil and seal. Place in a pan to catch any juices that leak out. Bake for 45 minutes. Open foil and bake 15 more minutes to brown. Add wine or water to drippings to use as gravy.
added by
hungryone
nutrition data
795 calories, 37 grams fat, 8 grams carbohydrates, 91 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
January 5, 2008
The orange did keep the meet nice and moist but I think 425 was a bit two hot. The meat would have been more tender with lower temp. longer time.