Bread pan pheasant
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | -4 lb pheasant | |
| Salt & pepper | ||
| 1 | medium | Onion cut in quarters |
| 1 | Apple cut in quarters | |
| 3 | slices | Bacon |
| Chicken bouillon | ||
| Dry red wine | ||
| Red currant jelly | ||
Directions
Rub inside & out with salt & pepper. Stuff with onion & apple. Fit bird, breast side down, into bread loaf pan that holds tightly with no room to spare. Cover back with bacon slices. Add equal amounts of bouillon & wine to come halfway up sides of pan. Roast uncovered in 375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on side & tossed green salad.
File
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