Roasted Scottish Pheasants with Apricots and Dates '21' Club Recipe

Name: Roasted Scottish Pheasants with Apricots and Dates '21' Club
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried apricots; 1/2 cup dry white wine; 1/4 cup Grand Marnier or other orange liqueur; 1/4 cup fresh lime juice (from about 2 large limes); 2 tablespoons sugar; two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*; freshly ground black pepper to taste; 2 teaspoons dried thyme, crumbled; 2 bay leaves; vegetable oil for brushing pheasants; 1/2 cup pitted dates, chopped; Garnish: fresh thyme sprigs; *available at some butcher shops and by mail order from D'Artagnan, tel.(800)327-8246 or (201) 792-0748

Servings: persons

1/2 cup dried apricots
1/2 cup dry white wine
1/4 cup Grand Marnier or other orange liqueur
1/4 cup fresh lime juice (from about 2 large limes)
2 tablespoons sugar
two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*
freshly ground black pepper to taste
2 teaspoons dried thyme, crumbled
2 bay leaves
vegetable oil for brushing pheasants
1/2 cup pitted dates, chopped
Garnish: fresh thyme sprigs
*available at some butcher shops and by mail order from D'Artagnan, tel.(800)327-8246 or (201) 792-0748

1
In a small heatproof bowl cover apricots with boiling water and soak 10 minutes.
2
Drain apricots and cut into quarters.
3
In a small saucepan simmer wine, liqueur, lime juice, and sugar 5 minutes.
4
Preheat oven to 375F.
5
Cut off legs of pheasants and reserve for another use.
6
Sprinkle pheasants inside and out with pepper and salt to taste.
7
Put 1 teaspoon thyme and 1 bay leaf in cavity of each pheasant and close cavities with skewers or toothpicks so that pheasants hold their shape.
8
Brush pheasants with oil and in a roasting pan arrange, breast side down.
9
Roast pheasants 20 minutes and discard any fat in roasting pan.
10
Turn pheasants over and to pan add apricots, wine mixture, and dates.
11
Roast pheasants, adding about 1/2 cup water if all liquid evaporates, 25 minutes more, or until thermometer inserted in thickest part of breast registers 160F.
12
Let pheasants stand 10 minutes.
13
Transfer pheasants to a cutting board and cut each in half.
14
Serve pheasants with apricot date sauce and garnish with thyme.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dried apricots, 1/2 cup dry white wine, 1/4 cup Grand Marnier or other orange liqueur, 1/4 cup fresh lime juice (from about 2 large limes), and more.

Yes, Roasted Scottish Pheasants with Apricots and Dates '21' Club falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Scottish Pheasants with Apricots and Dates '21' Club

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