<p> Name of Item: Roasted Pheasant with Sherry, Ginger and Lime Glaze</p><p>Yield: 10 Portion Size: 6 oz. + 2 oz. Glaze </p><p>Actual Forecasted Yield: Ingredients Weight Measure Weight Measure</p><p>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.</p><p>Pre-Preparation 1. Roast pheasants in alto-shaam by wrapping with bacon. (Will be done by kitchen T.A.)</p><p>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.</p>