Roast Pheasant With Whisky-Cumberland Sauce

Recipe Ingredients

1/4 cup	59ml	Scotch whisky
2		Oranges - cut into eighths
4 sections		Fresh thyme
2		Pheasants - (2 to 2 1/2 lbs ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Bacon - halved
		Whisky Cumberland Sauce
1 cup	237ml	Scotch whisky
1/2 cup	118ml	Fresh orange juice
2 tablespoons	30ml	Grated orange zest
1 cup	62g / 2.2oz	Red currant jelly
1/4 teaspoon	1.3ml	Salt
1		Cayenne
		Serving Suggestion
		Wild rice

Recipe Instructions

For the Pheasant: Preheat oven to 375 degrees.

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, about 45 minutes. Remove from the oven and let stand 10 minutes.

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.

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

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E36) - from the TV FOOD - NETWORK

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