Pheasant
- Hunter (from Pheasants Forever Essential Game
Bird Recipies)
Marian Kieler — Dubuque, IA
INGREDIENTS
2 pheasants, cleaned
Salt and pepper
2 small onions, chopped
2 ribs celery, chopped
2 strips bacon
SAUCE INGREDIENTS
1/4 cup red currant jelly
2 tablespoons ketchup
2 tablespoons port or other sweet wine
Dash Worcestershire sauce
Cooking Instructions
Heat oven to 375°F. Sprinkle each
pheasant cavity with salt and pepper. Stuff with onion and
celery mixture. Tie legs. Place in roasting pan and cover
breasts and legs with bacon secured with toothpicks. Roast
for 1'A hours or until tender, basting occasionally with
pan juices. About 15 minutes before birds are done, make
sauce. Sauce Cooking Instructions Cook until sauce is smooth
and jelly melts. Serve birds with sauce.
Back to Recipes |
