Pheasants with Port Wine Sauce

• 2 each pheasant
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon thyme
• 1/4 teaspoon nutmeg ground
• 1/4 teaspoon parsley leaves
• 2 slices bacon
• 1/4 cup chicken broth
• 1/4 cup port wine

1. Brush pheasants with butter; place, breast side up, on a rack in a large roasting pan, and broil 5 minutes.
2. Remove from oven; rub each pheasant with 18 teaspoon each of salt, pepper, onion powder, thyme, nutmeg, and parsley.
3. Place a strip of bacon lengthwise over each pheasant.
4. Insert meat thermometer in breast or thigh of one bird, making sure it does not touch bone.
5. Cover and bake at 375F (190C) F for 1 hour.
6. Combine broth and port wine, stirring well.
7. Remove bacon from pheasants.
8. Continue to bake, uncovered, until meat thermometer registers 185 degrees F (35 to 45 minutes), basting frequently with broth mixture.
9. Garnish with grapes, if desired.
10. Serve with Port Wine Sauce.

pheasant, butter, salt, black pepper, onion powder, thyme, nutmeg ground, parsley, bacon, chicken broth, port wine

Taken from recipeland.com/recipe/v/pheasants-port-wine-sauce-46340 (may not work)