Cooking Spray
4 Pheasant Breast
2 tablespoons Butter
¼ teaspoons salt
¼ teaspoons pepper
¼ teaspoons onion powder
¼ teaspoons whole thyme
¼ teaspoons ground nutmeg
¼ teaspoons dried parsley flakes
2 slices of bacon
¼ cup chicken broth
¼ cup Port Wine Spray baking dish with cooking spray. Brush Pheasant Breast with butter:  Broil 5 minutes.

Remove from oven, rub each breast with seasoning (salt, pepper, onion powder, thyme, nutmeg and parsley). Cut each slice of bacon in half length wise and wrap around each breast. Cover baking dish and bake at 350 degress for 45 minutes.

Combine Port Wine and Broth, stirring well.

Remove bacon from pheasant and continue to bake UNCOVERED for 30 minutes, basting frequently with broth mixture.

PORT WINE SAUCE
Ingredients:
½ cup red currant jelly
½ cup port wine
¼ cup ketchup
½ teaspoon cornstarch
½ teaspoon Worcestershire sauce

Directions for sauce: Combine all ingredients in a saucepan, stirring until cornstarch dissolves.  Bring to a boil, stirring constantly, and cook one minute.

Yields: 4 servings
Submitted by: Hayes Babin