Pheasant A' L'orange

Ingredients

some sauce over birds
2 1/2 farm raised
2 navel oranges
2 carrot
2 onion
28 gr butter
600 ml water
1 wild
50 gr sugar
60 ml wine vinegar
60 ml dry wine
16 gr cornstarch
2 gr salt
1 orange
1/2 orange on breast meat under the skin
1/2 orange peel inside body cavity
3,800 ml saucepan
4 measuring
475 gr liquid
270 gr liquid

Instructions

breasts. To carve, using sharp knife, remove the legs and thighs from the birds. Cut the drumsticks from the thighs. Thinly slice the breasts off the bone. Pass sauce with the meat. Country Living Holidays/92 Scanned & fixed by Di Pahl &