Roast Pheasant with Orange Sauce and Green Grapes

Method/Steps

Pheasants

1. Remove any giblets and necks from pheasants and reserve for other uses. Pull off and discard any fat lumps from the birds. Rinse them inside and out; pat dry. Cut orange in half; put 1 piece in the body cavity of each bird. With small skewers, secure skin over body cavity to cover and pin neck skin to back. Sprinkle a pinch or two of salt over birds.

2. Lay pheasants breasts down on a rack in a roasting pan. Put 1 cup water in the pan. Roast birds in a 450°F oven for 15 minutes. Turn birds over, brush with orange sauce, and roast until a thermometer inserted in the thickest part of the breast reads 135°F, about 15 minutes longer. Tilt birds to drain juices into pan, then set them on a platter and let stand at least 10 minutes before serving.

3. Meanwhile, skim and discard fat from drippings; add drippings to orange sauce and boil, uncovered, over high heat until reduced to 1 cup.

4. Melt butter in a frying pan over high heat. Add grapes and swirl in pan until hot, about 3 minutes. Pour grapes onto platter around pheasants; scatter orange peel reserved from sauce on top of pheasants.

Orange Sauce

1. Zest 2 oranges. Place zest in a small pot with enough water to cover. Bring to a boil over high heat. As soon as the water boils, drain the zest. Place zest back into the pot with 1 cup orange juice, Cointreau and sugar. Boil on high heat, uncovered, until liquid has almost completely evaporated, 10-15 minutes; watch carefully as liquid reduces to avoid scorching. Remove from pot and set aside 2 tablespoons of the peel.

2. To the pot, add remaining orange juice, Dijon mustard, currant jelly and brandy. Stir over medium heat until jelly melts. Use hot or at room temperature. Serve alongside roast pheasant. Scatter reserved orange zest over the top of the pheasants.