Wild Game Recipes - Pheasant Recipes

Pheasant and Wine Sauce

• 1 pheasant, cut into 1-inch cubes
• salt

Sauce

• 1 cup currant jelly
• 1/2 cube butter
• 1 cup dry sherry
• 1 tbsp. orange rind, grated
• 1 tbsp. lemon rind, grated

Soak pheasant in salt water for 1 hour and drain well. Salt inside and place 1/2 orange and 1/2 lemon, with rinds, inside bird. Bake covered 3 hrs. at 325 degrees F. then remove cover and bake last 30 minutes to brown. To make sauce, melt jelly and butter, stirring constantly; add sherry, orange rind, and lemon rind. Simmer a few minutes and spoon over bird.