Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea 1-lb to 1-1/4 lb pheasants;
-dressed
1/2 ea lemon
1/2 ts salt
1/4 ts pepper
1/3 c butter or margarine;
-softened
3 lg oranges; halved
1 ea (14.5 oz) can chicken broth
1/2 c muscatel wine
1 c golden raisins
1 ts grated lemon rind
1/4 c all-purpose flour

--------------------------------NUTTED RICE---------------------------------
2 c chicken broth
1 c regular rice; uncooked
2/3 c pecans; chopped
2 tb butter or margarine
2 tb fresh parsley; minced
1/8 tb white pepper
6 ea orange shells; scalloped

Rinse pheasants with cold water; pat dry. Rub with lemon; sprinkle with
salt and pepper. Place pheasants in baking dish, breast side up; rub with
butter.
Squeeze juice from oranges, reserving shells for Nutted Rice. Combine
orange juice, broth, wine, raisins, and lemon rind; pour over pheasants.
Bake, uncovered, at 350 degrees F for 50 minutes or until meat thermometer
registers 185 degrees F, basting pheasants every 10 minutes.
Combine broth mixture and 1/4 cup flour in a saucepan; stir until
blended. Cook over medium heat, stirring constantly, until thickened. Serve
with pheasant and Nutted Rice. Yield: 6 servings.

Nutted Rice: Combine broth and rice in a saucepan. Bring to a boil and
cover. Reduce heat and simmer 20 minutes or until liquid is absorbed and
rice is tender. Remove from heat, and stir in pecans, butter, parsley, and
pepper. Spoon into orange shells. Yield: 3 cups.

From Lorene Hubbard of Alabama in November, 1985 "Southern Living" Typos by
Jeff Pruett

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