Roasted Scottish Pheasants(A Country Thanksgiving At The Lamars) - cooking recipe

Ingredients

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

Preparation

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