Roast Pheasant with Cumberland Sauce

For the pheasant:
One 3.5 pound pheasant
1 blood orange, chopped roughly
Thyme
Salt and pepper
4 slices of applewood smoked bacon

For the Cumberland sauce:
1/2 cup of calvados, brandy, cognac, bourbon or other brown liquor
Juice of 1 blood orange
1 teaspoon of orange zest, minced
2/3 cup of red currant jelly
Pinch of cayenne pepper
Salt and pepper

••••••••

Preheat the oven to 350ºF.

Stuff the pheasant with the blood orange and thyme, and truss. Put the bird in the roasting pan, breast side up, and then layer the breasts with bacon. Put in the oven and roast for 1 hour and 15 minutes (should take about 20 to 25 minutes/pound until internal temperature is 165ºF). Remove from the oven and begin making the sauce.

In a small saucepan, add calvados, orange juice, and zest. Heat on medium temperature for 5 minutes until the alcohol seems evaporated. Add the jelly, cayenne pepper, salt and pepper. Cook until nice and thick for another minute or two, at which point the sauce is ready.

Put the sauce in a gravy boat and pour over the pheasant.

Serves 2.

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