Roasted Pheasant and Vegetables with Sweet and Sour Sauce
2 pheasants, about 1 3/4 lb (800 g) each (see note)
2 tbsp (30 ml) cider vinegar
1 tbsp (15 ml) coarse salt
2 tsp (10 ml) brown sugar
2 unpeeled acorn squash, cut into 2 cm (3/4-inch) thick slices
12 baby potatoes, halved
12 shallots, peeled and halved
6 cloves garlic, unpeeled
1/2 lb (225 g) bacon, cut into large pieces
2 tbsp (30 ml) olive oil
In a baking dish, rub the birds with the cider vinegar. In a small bowl, combine the coarse salt and brown sugar. Rub the pheasants with the salt mixture. Cover and refrigerate for 4 to 24 hours.
With the rack in the middle position, preheat the oven to 400 °F (200 °C).
Drain and pat the pheasants dry. In a large roasting pan, toss the squash, potatoes, shallots, garlic and bacon with the oil. Place the birds over the vegetables. Bake for about 1 hour and 30 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 180 °F (82 °C).
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