Recipe - Golden Roast Pheasant

1 Orange
S&p to taste
One fourth teaspoon Paprika
3 Sprigs parsley
3 Slices bacon
One half cup Golden raisins
1 Pheasant,2.5lb
One half teaspoon Dried sage
3 Garlic cloves
4 tablespoon Butter,room temp
1 cup Dry white wine

1) Preheat oven 350F 2) Squeeze juice of One half the orange into cavity & over
skin of bird.Rub bird inside & out w/blend of next 3 items.Cut remaining
orange in half & place in cavity w/garlic & parsley. 3) Spread butter over
breast of bird & place,breast side up,in shallow pan. Place bacon over
breast. 4) Cover w/foil& bake 45min. 5) Heat wine to boiling over high
heat.Add raisins,remove from heat & let stand for 45min. 6) Remove foil &
pour wine mixture over pheasant.Bake uncovered,basting frequently,until
juice runs clear when a thigh is pierced.(about 45min) 7) Remove pheasant
w/bacon to platter.Spoon some raisin sauce over top & pour remainder into
sauceboat.Serve immeadiately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini