Ingredients:

• 2 pheasants (2½ lbs. each)
• 2 oranges (halved)
• ¼ cup olive oil
• 8 sprigs flat leaf parsley
• 4 cloves garlic (peeled and bruised)
• 2 bay leaves
• 12 slices bacon
• ½ cup defatted chicken broth
• ¼ cup tawny port wine
• Salt and Pepper to taste
• Autumn pear salsa (ingredients and preparation listed below)

Preparation:

Preheat oven to 350° F (175° C). Rinse pheasants and clean cavity well. Rmove and excess fat and pat dry. Squeeze oranges all over birds and and inside cavity. Brush with olive oil. Sprinkle inside and out with salt and pepper. Place 4 sprigs of parsley, 2 cloves of garlic and 1 bay leaf inside each bird. Place birds in shallow roasting pan to fit. Arrange 6 slices of bacon to cover each bird. Add chicken broth and port wine to the pan. Bake for 1½ hours (Remove bacon after 1 hour), basting 2-3 times. Then bake another 15-20 minutes or until breasts are brown and birds are thouroughly cooked. Take out of oven and let stand for 10 minutes. Carve and serve with autumn pear salsa (listed below) Serves 4.

Autumn Pear Salsa

Ingredients:

• 1 large grapefuit
• 2 Medium ripe pears
• ½ cup dried cherries or cranberries
• 2 Tbsp. finely chopped red onion
• ½ tsp. finely chopped garlic
• ½ tsp. grated lime zest
• 2 Tbsp. fresh lime juice

Preparation:

Peel grapefruit, removing all pith. Carefully section fruit, then cut sections crosswise into thirds. Place in bowl with any accumulated juices. Peel and core pears, then cut into ¼-inch dice. Add at once to the grapefruit to prevent discoloration. Toss with remaining ingredients. Yields: 3 cups.