Roasted Pheasant and Vegetables with Sweet and Sour Sauce
Roasted Pheasant and Vegetables with Sweet and Sour Sauce
Ingredients
- 2 pheasants, about 1 3/4 lb (800 g) each (see note)
- 2 tbsp (30 ml) cider vinegar
- 1 tbsp (15 ml) coarse salt
- 2 tsp (10 ml) brown sugar
- 2 unpeeled acorn squash, cut into 2 cm (3/4-inch) thick slices
- 12 baby potatoes, halved
- 12 shallots, peeled and halved
- 6 cloves garlic, unpeeled
- 1/2 lb (225 g) bacon, cut into large pieces
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) brown sugar
- 2 tbsp (30 ml) cider vinegar
- 1 clove garlic, chopped
- 1/2 tsp (2.5 ml) ground black pepper
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) apple juice
- 2 tsp (10 ml) cornstarch
- 1 tbsp (15 ml) water
- Salt and pepper
Instructions
- 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.
- With the rack in the middle position, preheat the oven to 400 °F (200 °C).
- 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).
Roasted Pheasant and Vegetables with Sweet and Sour Sauce