At '21' wild Scottish pheasant is served in season (November through January). The rest of the year, free-range farm-raised pheasant is offered.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a small heatproof bowl cover apricots with boiling water and soak 10 minutes. Drain apricots and cut into quarters. In a small saucepan simmer wine, liqueur, lime juice, and sugar 5 minutes.
Step 2
Preheat oven to 375°F.
Step 3
Cut off legs of pheasants and reserve for another use. Sprinkle pheasants inside and out with pepper and salt to taste. 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.
Step 4
Brush pheasants with oil and in a roasting pan arrange, breast side down. Roast pheasants 20 minutes and discard any fat in roasting pan. Turn pheasants over and to pan add apricots, wine mixture, and dates. 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 160°F. Let pheasants stand 10 minutes.
Step 5
Transfer pheasants to a cutting board and cut each in half. Serve pheasants with apricot date sauce and garnish with thyme.
