Name of Item: Roasted Pheasant with Sherry, Ginger and Lime Glaze

Yield: 10 Portion Size: 6 oz. + 2 oz. Glaze

Actual Forecasted Yield: Ingredients Weight Measure Weight Measure

Pheasant, Whole 2.5 each Bacon slices 15 each SAUCE: Chicken stock 1 ¼ cup Sherry, dry 2/3 cup Lime juice 2/3 cup Olive oil ¼ cup Fresh ginger, chopped 2 Tbsp. Garlic, chopped 2 Tbsp. Salt and Pepper t.t.

Pre-Preparation 1. Roast pheasants in alto-shaam by wrapping with bacon. (Will be done by kitchen T.A.)

2. Boil and reduce the mixture of chicken stock, dry Sherry, lime juice, olive oil, ginger, and garlic. Season. Place in double boiler for service. TO ORDER/PORTION 1. Place portion of pheasant on plate. Apply glaze. 2. Garnish as needed.