Prepare stuffing
and spoon
lightly into
pheasant
cavities. Place
birds breast
side up on rack
in roasting pan
and brush with
melted butter.
Roast covered
2-3 hrs. at 325
degrees F. or
until internal
temperature of
stuffing reaches
165 degrees F.
Lard birds or
baste
frequently.
Serve with
orange gravy
To make
dressing: toss
together
stuffing mix and
apple in a large
bowl. Melt
margarine in a
small skillet;
add celery, and
onion and stir
frequently 2-3
minutes until
tender, then add
to stuffing
mixture. Stir in
water and egg
until well
blended.
To make gravy:
remove pheasants
and place on
serving platter
to keep warm.
Drain drippings
from roasting
pan, leaving
brown particles
in pan and
sprinkle with
cornstarch. Stir
and cook over
medium heat
until just
blended, then
remove from
heat. Gradually
stir in chicken
broth, orange
juice, orange
rind, sugars,
and wine. Return
to heat;
stirring
constantly,
bring to a boil.
Boil 1 minute.