Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pheasants -- cleaned
                        --2-pound
  2        tablespoons  butter or margarine -- melted
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
     1/4      teaspoon  onion powder
     1/4      teaspoon  dried whole thyme
     1/4      teaspoon  ground nutmeg
     1/4      teaspoon  dried parsley bakes
  2             slices  bacon
     1/4           cup  canned diluted chicken broth
     1/4           cup  port wine
                        grapes -- optional
                        ***PORT WINE SAUCE***
     1/2           cup  red currant jelly
     1/2           cup  port wine
     1/4           cup  catsup
  1 1/2      teaspoons  cornstarch
     1/2      teaspoon  worcestershire sauce

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.

Nutritional Information:

589 Calories (kcal); 30g Total Fat; (49% calories from fat); 61g Protein; 7g Carbohydrate; 201mg Cholesterol; 392mg Sodium