Roasted Pheasant and Vegetables with Sweet and Sour Sauce

Instructions

1. 1

   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.

2. 2

   With the rack in the middle position, preheat the oven to 400 °F (200 °C).

3. 3

   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).