Preheat the oven to 400°F (200°C).
Generously season the pheasants inside and out, and baste them with the oil.
Divide the bouquet of thyme and insert in the cavity of each pheasant. Truss.
In an oiled roasting pan, place the pheasants on their left side; cook for 15 minutes. Turn the pheasants on the right; cook another 15 minutes.
Turn the pheasants breast side up and cook 10 to 20 minutes, basting often with the cooking fat.
Use a meat thermometer to check the internal temperature of the thigh; the bird is cooked at 160°F (70°C).
Remove from the oven, keep warm and let rest for 10 minutes.
To make the chutney: sauté the onions in the oil over medium heat until they turn translucent. Add the apples and cook for 10 minutes to brown them.
Add the remaining ingredients and simmer for 10 to 15 minutes.
Carve the pheasants into serving pieces and serve with the chutney.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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