• 4servings
  • 80minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C, P
MineralsNatrium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/4 cup Scotch whisky

  2. 2 oranges, cut into 1/8ths

  3. 4 sprigs fresh thyme

  4. 2 (2 to 2 1/2-pound) pheasants

  5. Salt

  6. Freshly ground black pepper

  7. 6 slices bacon, halved

  8. 1 cup Scotch whisky

  9. 1/2 cup fresh orange juice

  10. 2 tablespoons grated orange zest

  11. 1 cup red currant jelly

  12. 1/4 teaspoon salt

  13. Pinch cayenne

  14. Serving suggestion: Wild rice

Instructions Jump to Ingredients ↑

  1. For the pheasant: Preheat oven to 375 degrees F.

  2. In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

  3. For the Whisky Cumberland Sauce : In a medium saucepan , combine the whisky, orange juice , and orange zest, and bring to a boil. Lower the heat and simmer , stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.

  4. Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

  5. Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.


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