Ingredients
2 pheasants (about 1kg (2lb) each)
1 tablespoon butter salt and freshly ground black pepper
2 teaspoons lemon juice
1 cup chicken stock rind and juice
2 oranges
juice 1/2 lemon
1 tablespoon red-currant jelly
1/4cup Baitz Orange or White Curacao Liqueur
Orange slices
Parsley
Preparation: Peel oranges thinly using a vegetable peeler. Wipe pheasants with a damp cloth then truss. Place pheasants in baking pan; rub all over with butter, sprinkle with salt, pepper and lemon juice. Bake in moderate over 180'C (350'F). Baste every 15 minutes until cooked and golden brown (approximately 1-11 hours 15min). Cut thinly peeled orange rind into thin strips. Remove pheasants from baking pan and keep warm' Drain excess fat from pan, add chicken stock, orange and lemon juice, red currant jelly. Stir until boiling (may be thickened with a little arrowroot or cornflour). Add Curacao.
To Serve: Arrange pheasants on heated platter, decorate with strips of orange rind. Pour over sauce or serve separately. Decorate platter with orange slices, parsley and serve with small deep fried or baked potatoes. Serves 4.