Tuesday, February 15, 2011
Roasted Pheasant with Whiskey-Cumberland Sauce
1/8 cup Scotch Whiskey
1 orange, cut into 1/8ths
2 springs fresh thyme
1 3 lb. pheasant
Freshly ground pepper
3 slices bacon halved
Whiskey Cumberland Sauce:
1/2 cup Scotch Whiskey
1/4 cup fresh orange juice
1 Tablespoon grated orange zest
1/2 cup red currant jelly
1/8 teaspoon salt
pinch of cayenne pepper
For the pheasant: Preheat oven to 375 degrees F.
In a bowl, toss the oranges with 1 and a half T. of whiskey. Rub the pheasant with the remaining 1 T. of whiskey and lightly season with salt and pepper. Stuff the pheasant with the oranges and fresh thyme, and close the cavity with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasant until and instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. - about 1 hour. Remove from the oven and let stand 10 minutes.
For the sauce: In a medium saucepan, combine the whiskey, orange juice and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume. Add the currant jelly, salt and cayenne and stir well.
Cook until thickened, about 2 - 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.
Remove the bacon from the pheasant, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whiskey-Cumberland Sauce and wild rice.
Prep Time: 20 minutes
Cook Time: 1 hour
Recipe from Emeril Lagasse, 2001
Posted by Debi