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Ingredients

How to make it

  • Melt the butter in a cooking pot.
  • Add onion, celery, sage, garlic, pepper, salt
  • Cook on medium-low until the onion is clear.
  • Add bread cubes, and mix well.
  • Drizzle broth while stirring (liquid or dried) to no about than 3/4 C.
  • Add pomegranate seeds, pumpkin seeds.
  • Remove from heat and stir in to mix.
  • Stuff the pheasant and roast according to size.
  • Extra dressing can be sealed in a tinfoil package and baked with the bird.
  • Bake on a rack-in-pan in a 350 oven about 90 minutes (until bird is tender)
  • I used a portable convection oven, reducing the temperature from 350 to 300 as soon as the skin began to brown slightly)
  • While it's in the initial stages of cooking:
  • In a fry pan or pot, mix the marmelades, brown sugar and soy sauce.
  • Heat gently to "melt" and marry the flavours.
  • "Sink" the orange slices in the glaze as it cools.
  • Baste the birds with the glaze at the beginning of browning, and continue to do so as needed.
  • About 15 minutes before the end. drape the orange slices over the birds, and continue to bake.
  • The pheasant can be served whole (for appearance) or cut in half with good kitchen shears, or quartered, or carved.
  • The dressing inside the birds doesn't make it around the table once, and doesn't need removal or storage. The extra dressing is in a covered serving bowl. (e.g., Pyrex or Corningware)
  • Because everyone in our family knows how to carve a bird, we pass the platters with the whole birds, and diners select their portions.

People Who Like This Dish 3
Reviews & Comments 6

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  • 22566 4 years ago
    Your right,guess that's way I did'nt make a passing grade in French.

    I appreciate your correction and well be more deligent in the future.

    Wishing you a good evening.

    Kind Regards

    Joyce
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  • 22566 4 years ago
    Your right,guess that's way I did'nt make a passing grade in French.

    I appreciate your correction and well be more deligent in the future.

    Wishing you a good evening.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
  • taillan 4 years ago
    Voilà ce que est drôle. (I got a chuckle out of that one.)
    Vous = you; sont = are (after "they"); sorte = kind as in "type", "variety", etc.
    "Vous êtes gentil" is the more usual expression.
    The online translators can be VERY deceitful.
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  • 22566 4 years ago
    Merci

    Vous sont sorte.

    Bon Jour

    Joyce
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  • taillan 4 years ago
    The family agrees with you. The dressing which was NOT in the birds was better than that I used to stuff them. The pomegranate seeds were less "cooked".
    Regarding your thanks: I have NO cooking "secrets"; it goes against my ethic not to share. And as we say in my neck of the woods, "Je t'en prie, madame."
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  • 22566 4 years ago
    HOLY COW!!

    ~ I mean ~

    HOLY PHEASANT!!

    This recipe sounds 'Heavenly'

    Thank-you for taking the time to post this wonderful recipe,it was very kind and gracious of you.

    Kindest of Regards

    Joyce
    Was this review helpful? Yes Flag

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