Pheasant A' L'orange
Ingredients
some sauce over birds
2 1/2 farm raised
2 navel oranges
2 carrot
2 onion
2 tb butter
2 1/2 c water
1 wild
1/4 c sugar
1/4 c wine vinegar
1/4 c dry wine
2 tb cornstarch
3/4 ts salt
1 orange
1/2 orange on breast meat under the skin
1/2 orange peel inside body cavity
4 quart saucepan
4 measuring
2 cups liquid
2 c 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 &