Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Pheasants; about 2 1/2 lb ea 2 Bay leaves
2 Oranges; halved 12 sl Bacon
1/4 c Olive oil 1/2 c Chicken broth; defatted
Salt pepper to taste 1/4 c Tawny Port
8 Sprigs flat-leafed parsley Autumn Pear Salsa (see
4 Cloves garlic; peeled and -recipe)
-bruised

1. Preheat the oven to 350.

2. Rinse the pheasants, cleaning the cavities well. Remove any excess
fat. Pat dry.

3. Squeeze the oranges all over the birds and inside the cavities.
Brush with olive oil and sprinkle inside and out with salt and
pepper. Place 4 sprigs of parsley, 2 cloves of garlic and a bay leaf
in each cavity.

4. Place the birds in a shallow roasting pan to fit. Arrange 6 slices
of bacon over each pheasant. Add the chicken broth and the port to
the pan.

5. Bake for 1 1/2 hours (remove the bacon after an hour), basting two
or three times. Then bake 15 to 20 minutes longer or until the
breasts are brown and the birds are cooked through. (The juices
should run clear when the thickest part of the thigh is tested with
the tip of a knife.) Let rest 10 minutes. Carbe and serve with Autumn
Pear Salsa.

Serves 4, Per serving (without skin): 448 calories, 20g fat, 165mg
cholesterol.

Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\ichele
Submitted By MICHELE STEWART On 10-26-94

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