Pheasant with Nutted Rice in Orange Cups

Description
Makes 6 servings

Ingredients

 * 3 broiler pheasants (1½ pounds each), dressed
 * ½ lemon
 * salt and ground black pepper to taste
 * ⅓ cup butter or margarine
 * juice of 3 oranges (reserve shells)
 * 1 cup golden raisins
 * 1 teaspoon grated lemon peel
 * 1 cup chicken broth
 * ⅓ cup Muscatel wine

Nutted rice in fluted orange cups

 * 1 cup uncooked rice
 * 2 cups chicken broth
 * 2 tablespoons butter or margarine
 * ⅔ cup chopped pecans
 * 2 tablespoons chopped fresh parsley
 * salt to taste

Directions

 * 1) Rinse pheasants inside and outside with warm water. Drain well.
 * 2) Rub pheasants inside with lemon. Season with salt and pepper.
 * 3) Place in baking dish, breast side up. Spread with butter.
 * 4) Add orange juice, raisins, lemon peel, chicken broth and wine to the baking dish.
 * 5) Bake at 350 °F for 45 minutes, basting every 10 minutes.
 * 6) Serve with Nutted rice in fluted orange cups.

Nutted rice in fluted orange cups

 * 1) Combine rice and chicken broth in saucepan. Bring to a boil.
 * 2) Stir. Cover and cook over low heat for 15 minutes or until rice is tender and liquid is absorbed.
 * 3) Remove from heat. Stir in butter, pecans and parsley.
 * 4) Season to taste.
 * 5) Flute orange cups and spoon rice into shells.