2 Pheasants
Salt
Bacon
Salt and pepper
Carrots; chopped
Celery
Leeks
Red wine
Orange juice
A few crushed lingonberries
Red cabbage; cooked
Chestnuts; glazed
Grapes
Peach halves
Orange sections
Sprinkle the cavities of 2 plump pheasants with salt and truss the
birds securely. Wrap them completely in bacon and sprinkle the bacon
with salt and pepper. In a casserole arrange a layer of coarsely
chopped carrots, celery, and leeks and put the birds on the
vegetables. Roast them, uncovered, in a moderate oven (350 F),
basting them frequently with the pan juices, for 35 to 45 minutes.
The pheasants should be pink inside. Remove them to a heated platter
and keep them warm. To the vegetables in the casserole add a little
red wine and orange juice and a few crushed lingonberries. Bring the
sauce to a boil and strain it into a sauceboat. Serve the pheasant
and the sauce with cooked red cabbage. Garnish the platter with
glazed chestnuts, grapes, peach halves, and orange sections.
