ROASTED SCOTTISH PHEASANTS WITH APRICOTS AND DATES '21'
CLUB

At '21' wild Scottish pheasant is served in season (November
through January). The rest of the year, free-range
farm-raised pheasant is offered.



1/2 cup dried apricots
1/2 cup dry white wine
1/4 cup Grand Marnier or other orange liqueur
1/4 cup fresh lime juice (from about 2 large limes)
2 tablespoons sugar
two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*
freshly ground black pepper to taste
2 teaspoons dried thyme, crumbled
2 bay leaves
vegetable oil for brushing pheasants
1/2 cup pitted dates, chopped


Garnish: fresh thyme sprigs
*available at some butcher shops and by mail order from
D'Artagnan, tel.(800)327-8246 or (201) 792-0748


In a small heatproof bowl cover apricots with boiling water
and soak 10 minutes. Drain apricots and cut into quarters.
In a small saucepan simmer wine, liqueur, lime juice, and
sugar 5 minutes.

Preheat oven to 375 deg. F.

Cut off legs of pheasants and reserve for another use.
Sprinkle pheasants inside and out with pepper and salt to
taste. Put 1 teaspoon thyme and 1 bay leaf in cavity of
each pheasant and close cavities with skewers or toothpicks
so that pheasants hold their shape.

Brush pheasants with oil and in a roasting pan arrange,
breast side down. Roast pheasants 20 minutes and discard
any fat in roasting pan. Turn pheasants over and to pan add
apricots, wine mixture, and dates. Roast pheasants, adding
about 1/2 cup water if all liquid evaporates, 25 minutes 
more, or until thermometer inserted in thickest part of
breast registers 160 deg. F. Let pheasants stand 10
minutes.

Transfer pheasants to a cutting board and cut each in half.
Serve pheasants with apricot date sauce and garnish with
thyme.



Serves 4

Gourmet
November 1995




