Roasted Pheasant and Vegetables with Sweet and Sour Sauce
Roasted Pheasant and Vegetables with Sweet and Sour Sauce
Open in full-screen mode

Roasted Pheasant and Vegetables with Sweet and Sour Sauce

Preparation
40 MIN
Cooking
1 H 30 MIN
Marinating
24 H
Makes
4 to 6 servings
Share

Ingredients

Roasted Pheasant and Vegetables

Sauce

Preparation

Roasted Pheasant and Vegetables

  1. 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.
  2. With the rack in the middle position, preheat the oven to 400 °F (200 °C).
  3. 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).

Sauce

  1. Meanwhile, in a saucepan, bring the brown sugar, vinegar, garlic and pepper to a boil. Continue cooking until the sauce has caramelized, about 2 minutes. Add the broth and apple juice. Simmer over medium heat for about 45 minutes or until the sauce has reduced by half.
  2. Dissolve the cornstarch in the water. Drizzle the cornstarch mixture in the sauce, whisking constantly. Simmer for 2 minutes.

Note

You can replace the pheasants with guinea fowls or quails. The baking time will vary according to the size of the game.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum