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; 3 lg Oranges; halved
-dressed 1 ea (14.5 oz) can chicken broth
1/2 ea Lemon 1/2 c Muscatel wine
1/2 ts Salt 1 c Golden raisins
1/4 ts Pepper 1 ts Grated lemon rind
1/3 c Butter or margarine; 1/4 c All-purpose flour
-softened

------------------------NUTTED RICE-----------------------------
2 c Chicken broth 2 tb Fresh parsley; minced
1 c Regular rice; uncooked 1/8 tb White pepper
2/3 c Pecans; chopped 6 ea Orange shells; scalloped
2 tb Butter or margarine

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
Submitted By JEFF PRUETT On 10-30-95

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