Doc's Roasted Pheasant With Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings. Ingredients:
4 pheasants, drawn |
1/2 cup vinegar |
4 slices lean bacon |
4 small yellow onions, peeled & quartered |
1 cup red wine or 1 cup rhubarb wine |
1/2 cup butter |
salt & pepper |
1 dash sugar |
Directions:
1. In a crockery bowl, add vinegar.
2. Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
3. Rub pheasants with butter inside and out.
4. Place yellow onion quarters in each pheasant.
5. Place 4 slices of bacon in the bottom of a cast iron dutch oven.
6. Stoke the oven on medium to high heat.
7. Regular oven about 380*.
8. Salt and Pepper pheasants.
9. Place them on top of the bacon in dutch oven.
10. Roast uncovered for 30 minutes.
11. Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
12. Baste the wine on the birds after they
13. have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
14. in ten minutes.Use all the wine.
15. Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
16. Serve pheasants with roasted potatoes and poached apples.
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