Preparation:
Brush pheasants with butter; place, breast side up, on a rack in a large roasting pan, and broil 5 minutes. Remove from oven; rub each pheasant with 1/8 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and parsley. Place a strip of bacon lengthwise over each pheasant. Insert meat thermometer in breast or thigh of one bird, making sure it does not touch bone. Cover and bake at 375øF for 1 hour. Combine broth and port wine, stirring well. Remove bacon from pheasants. Continue to bake, uncovered, until meat thermometer registers 185øF (35 to 45 minutes), basting frequently with broth mixture. Garnish with grapes, if desired. Serve with Port Wine Sauce.
Port Wine Sauce
Combine all ingredients in a saucepan, stirring until cornstarch dissolves. Bring to a boil, stirring constantly, and cook 1 minute. |
