Baked Pheasant in Brown-in Bag

• 1 pheasant
• Melted butter or margarine
• 1 tbsp. flour
• Spice Parisienne (optional); use sparingly
• 1/2 orange
• 1/2 cup dry white wine

Preheat oven to 350 degrees F. Shake 1 tbsp. flour in small size (10"x16") brown- in bag and place in 2-inch deep roasting pan. Pour wine into bag and stir until flour is well mixed. Brush pheasant with melted butter and sprinkle with seasonings. Stuff 1/2 orange into bird cavity. Place pheasant in bag and close with twist tie. Make six 1/2-inch slits in top. Cook 1 1/2 hours. Cut pheasant in quarters and use juices in bag as gravy.

« Recipes Home