1) Preheat oven 350F 2) Squeeze juice of 1/2 the orange into cavity & over skin of bird.Rub bird inside & out w/blend of next 3 items.Cut remaining orange in half & place in cavity w/garlic & parsley. 3) Spread butter over breast of bird & place,breast side up,in shallow pan. Place bacon over breast. 4) Cover w/foil& bake 45min. 5) Heat wine to boiling over high heat.Add raisins,remove from heat & let stand for 45min. 6) Remove foil & pour wine mixture over pheasant.Bake uncovered,basting frequently,until juice runs clear when a thigh is pierced.(about 45min) 7) Remove pheasant w/bacon to platter.Spoon some raisin sauce over top & pour remainder into sauceboat.Serve immeadiately.
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|Serving Size: 1 Serving (774g)|
|Recipe Makes: 2|
|Calories from Fat: 850 (54%)|
|Amt Per Serving||% DV|
|Total Fat 94.4g||126 %|
|Saturated Fat 36.1g||180 %|
|Monounsaturated Fat 38.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 487.2mg||150 %|
|Sodium 822.5mg||28 %|
|Potassium 1912.1mg||50 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 36.5g|
|Protein 134.4g||192 %|
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Calories per serving: 1585
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