Pheasant A La Orange

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   1. Clean and skin pheasant. Rub poultry seasoning, sage, salt, and pepper into the meat.

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   2. In a large casserole dish squeeze the orange over the

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   pheasant and place orange peels over the top of the

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   pheasant.

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   3. Add wine and place cover on dish. Place in hot oven for

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   50 minutes at 375u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.