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Baked Pheasant in Brown-in Bag


  • 1 pheasant
  • Melted butter or margarine
  • 1 tbsp. flour
  • Spice Parisienne (optional); use sparingly
  • 1/2 orange
  • 1/2 cup dry white wine


Preheat oven to 350 degrees F. Shake 1 tbsp. flour in small size (10"x16") brown- in bag and place in 2-inch deep roasting pan. Pour wine into bag and stir until flour is well mixed. Brush pheasant with melted butter and sprinkle with seasonings. Stuff 1/2 orange into bird cavity. Place pheasant in bag and close with twist tie. Make six 1/2-inch slits in top. Cook 1 1/2 hours. Cut pheasant in quarters and use juices in bag as gravy.

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