Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
- 2 whole pheasants
- 2 cups white wine, preferably dry
- 1/2 cup chicken or vegetable stock
- 1/2 cup plum preserves
- 3 tablespoons butter, unsalted
- 2 green onions, chopped finely
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Preparation:
Melt butter in medium saucepan. Add garlic, green onions, cayenne pepper, and ginger to melted butter. Allow to cook for 4 minutes. Add wine, stock, and preserves to mixture. Cook for an additional 3 minutes. Brush pheasants with mixture, cover and allow to marinate in refrigerator for 2-3 hours.Preheat grill for medium heat. Remove pheasants from refrigerator, reserving marinade. Place birds on a lightly oiled grill grate. While birds are cooking, place marinade in saucepan and simmer until mixture is reduced by half. Cook birds for 45-60 minutes, or until juices run clear. Remove from heat, slice, and serve with sauce on top.
