Orange Pheasant

2 pheasants, generously salted and peppered

Inside each bird add:

1/4 onion

2 inch long orange peel

1 garlic pod

2 tablespoons wine

Add 1 butter patty to breast and wrap each bird individually and tightly in foil.

Place in dutch oven with water covering three fourths of birds. To water add salt and pepper, onion, orange peel, garlic and wine. Cover dutch oven and cook three and a half hours at 350 degrees.

Copyright 1998-2014 Stephen Ricciardelli