Frank's Recipes! Pheasants with Port Wine Sauce

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Pheasants with Port Wine Sauce

2 pheasants, cleaned 2-pound
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 flakes
2 slices bacon
1/4 cup canned diluted chicken broth
1/4 cup port wine
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

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 3750F for 1 hour. Combine broth and port wine, stirring well. Remove bacon from pheasants. Continue to bake, uncovered, until meat thermometer registers 1850F (35 to 45 minutes), basting frequently with broth mixture. Garnish with grapes, if desired. Serve with Port Wine Sauce.

Yield: 6 servings.

Port Wine Sauce
Combine all ingredients in a saucepan, stirring until cornstarch dissolves. Bring to a boil, stirring constantly, and cook 1 minute. Yield: 1 1/4 cups.

Microwave Directions:
Brush pheasants with butter. Rub each pheasant with 1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and parsley. Place pheasants, breast side down, on a microwave roasting rack in a 12- x 8- x 2-inch baking dish. Cover with a tent of wax paper. Microwave at HIGH for 10 minutes.

Combine broth and wine, stirring well. Set aside.

Turn pheasants, breast side up, and give pheasants a half-turn. Place a strip of bacon lengthwise over each pheasant, and cover with wax paper. Microwave at HIGH for 27 to 30 minutes or until juices run clear when pierced with a fork between leg and thigh, basting pheasants at 4-minute intervals with broth mixture. Meat thermometer should register 185oF when inserted in center between leg and thigh. Remove bacon. Garnish with grapes, if desired. Serve with Port Wine Sauce.

Port Wine Sauce:
Combine all ingredients in a 2-cup glass measure, stirring until cornstarch dissolves. Microwave at HIGH for 3 to 5 minutes, stirring after 1 minute and then at 2-minute intervals.