Stuffed Roast Pheasant Recipe
Ingredients
| 1 pheasant (3 to 4 pounds) | ||
| 1/2 pound bulk sausage meat | ||
| 1 tart green apple, peeled, cored, and chopped | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Egg | 1 , Well beaten | |
| Bacon Slices | 3 | |
| Sherry | 1/2 Cup (16 tbs) | |
| Red currant jelly | 1 Tablespoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
