Yield
Makes 8 servings

How to Make It

Step 1

Combine first 5 ingredients in a large heavy-duty zip-top plastic bag, reserving 1/2 cup of the mixture. Place pheasants in the remaining mixture in the plastic bag. Seal and chill at least 30 minutes.

Step 2

Remove pheasants from marinade, discarding marinade in bag. Sprinkle with salt; brown pheasants on all sides in hot oil in a large roasting pan over medium-high heat.

Step 3

Bake at 400° for 40 to 50 minutes. Remove pheasants from roasting pan; keep warm.

Step 4

Bring reserved marinade to a boil in roasting pan over high heat, stirring to loosen browned particles. Stir in red wine, and cook 4 to 5 minutes or until liquid is reduced by half. Pour mixture through a fine wire-mesh strainer in a medium saucepan, discarding solids. Add dried plums and broth, and simmer 5 minutes; remove from heat, and stir in butter until melted.

Step 5

Cut pheasants into quarters; place on serving platter. Drizzle with sauce and serve.

Step 6

*Eight (1- to 1 1/2-pound) Cornish hens make a delicious substitution for the pheasants.

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