Haliburton Pheasant Recipe
Haliburton Pheasant always brings back wonderful memories from childhood. This tasty seafood preparation is something you just shouldn’t miss. Try this wonderful Haliburton Pheasant recipe!
Ingredients
| Pheasant | 1 | |
| Lemon juice | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Melted butter | ||
| Bacon Slices | 4 | |
| Boiling water | 1 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brush cavity of pheasant with lemon juice.
Sprinkle with salt and pepper.
Add onion and celery.
Brush bird with melted butter and arrange bacon slices over top.
Put bird in roasting pan and add boiling water and wine.
Cover pan.
Roast at 350°F 25 minutes per pound, basting every 15 minutes.
Remove cover and bacon for last 20 minutes.
If desired, thicken pan liquid with flour or cornstarch to make a thin gravy.
Sprinkle with salt and pepper.
Add onion and celery.
Brush bird with melted butter and arrange bacon slices over top.
Put bird in roasting pan and add boiling water and wine.
Cover pan.
Roast at 350°F 25 minutes per pound, basting every 15 minutes.
Remove cover and bacon for last 20 minutes.
If desired, thicken pan liquid with flour or cornstarch to make a thin gravy.
Chef
