Pleasant Pheasant Dishes

Roast Pheasant with Apricot and Dates
Pleasant Pheasant Dishes >>

Ingredients

½ cup Dried Apricots
Freshly Ground Black Pepper
½ cup Dry White Wine
2tsp. Dried Thyme, crumbled
¼ cup Grand Marnier
2 Bay Leaves
¼ cup Fresh Lime Juice
Vegetable Oil (for brushing pheasants)
2 tbsp. Sugar
½ cup Pitted Dates, chopped
2 2½-3lb Pheasants
Garnish - Fresh Thyme

Method

In a small heatproof bowl cover apricots with boiling water and soak for 10mins. Drain apricots and cut into quarters. In a small saucepan simmer the wine, liqueur, lime juice and sugar for 5mins

Pre-heat oven to 200C.

Brush the pheasants with oil and arrange breast side down in a roasting pan. Roast the pheasants for 20mins and discard any fat in roasting pan. Turn the pheasants over and add the apricots, wine mixture and the dates to the pan. Roast again for 25 more minutes adding about ½ cup of water if all liquid evaporates. Let the pheasants stand for 10mins before serving.

Transfer pheasants to a cutting board and cut each in half. Serve with apricot and date sauce and garnish with thyme.