Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea orange
1 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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