1/4 c Scotch whisky
2 Oranges; cut into 1/8ths
4 Fresh thyme sprigs
2 Pheasants (2 to 2-1/2 lb)
Salt & fresh black pepper
6 sl Bacon; halved
MMMMM------------------WHISKY-CUMBERLAND SAUCE-----------------------
1 c Scotch whisky
1/2 c Fresh orange juice
2 tb Orange zest; grated
1 c Red currant jelly
1/4 ts Salt
1 pn Cayenne
Preparation time: 20 minutes
Cooking time: 1 hour
For The Pheasant:
Preheat oven to 375 F.
In a bowl, toss the oranges with 3 tb of the whisky. Rub the
pheasants with the remaining 1 tb 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 F, 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% 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.
