Stuffed Roast Pheasant Recipe

Summary

Preparation Time25 MinCooking Time1 Hr 15 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodSpeciality
Interest Group

Ingredients

 Pheasant4 Pound (1 Piece)
 Bulk sausage meat1⁄2 Pound
 Green apple1 , peeled, cored and chopped
 Chopped parsley1⁄4 Cup (4 tbs)
 Egg1 , well beaten
 Bacon slices3
 Sherry1⁄2 Cup (8 tbs)
 Red currant jelly1 Tablespoon
 Fresh lemon juice1 1⁄2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 654 Calories from Fat 294

% Daily Value*

Total Fat 33 g50.3%

Saturated Fat 10.2 g51.2%

Trans Fat 0 g

Cholesterol 304.2 mg

Sodium 460.6 mg19.2%

Total Carbohydrates 8 g2.7%

Dietary Fiber 0.84 g3.4%

Sugars 4.3 g

Protein 76 g152%

Vitamin A 14% Vitamin C 44%

Calcium 5.4% Iron 20.6%

*Based on a 2000 Calorie diet

Directions

Wash pheasant and pat dry.
Mix sausage meat with apple, parsley and egg.
Season with salt and pepper.
Stuff bird with this mixture.
Put bird on a rack in a shallow roasting pan.
Cover breast of the bird with bacon.
Roast in preheated moderate oven (350°F.) for 1 hour, or until bird is almost tender.
Pour off excess fat.
Mix remaining ingredients and pour over bird.
Baste with pan juices several times and continue roasting for 15 minutes, or until bird is tender.
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