Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant-whole
1/2 c Sugar
1 tb Wine vinegar
Juice of two oranges and
-peels
1/2 c Gran Marnier
1 c Brown sauce
1/4 c Orange peel

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

a pinch of salt

Roast the pheasant for about an hour and a half at 350. Combine the
sugar and vinegar in a sauce pan; heat until sugar melts, add the
orange juice and reduce over high heat to one fourth the original
quantity. Add the Gran Marnier and brown sauce, bring to a boil. Cook
shredded orange peel in water to cover and salt until peel is tender,
strain and add to the gravy. Remove the pheasant to a hot platter and
pour the sauce over it and serve.

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