Roasted Scottish Pheasants(A Country Thanksgiving At The Lamars)

• 1/2 c. dried apricots
• 1/2 c. dry white wine
• 1/2 c. Grand Marnier or other orange liqueur
• 1/2 c. fresh lime juice (approximately 2 large limes)
• 2 Tbsp. sugar
• 2 each of 2-1/2 to 3 lb. pheasants (preferably wild Scottish*)
• Freshly ground pepper to taste
• 2 tsp. dried thyme, crumbled
• 2 bay leaves
• Vegetable oil for brushing pheasants
• 1/2 c. pitted dates, chopped
• Fresh thyme springs for garnish

1. To prepare:
2. In small heatproof bowl, cover apricots with boiling water and soak 10 minutes.
3. Drain apricots and cut into quarters.
4. In a small sauce pan, simmer wine, liqueur, lime juice and sugar for 5 minutes.

apricots, white wine, grand marnier, lime juice, sugar, pheasants, freshly ground pepper, thyme, bay leaves, vegetable oil, dates, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143942 (may not work)