Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Orange
1 x Sp to taste
1/4 ts Paprika
3 ea Sprigs parsley
3 ea Slices bacon
1/2 c Golden raisins
1 ea Pheasant,2.5lb
1/2 ts Dried sage
3 ea Garlic cloves
4 tb Butter,room temp
1 c Dry white wine

1) Preheat oven 350F 2) Squeeze juice of 1/2 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.

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