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Stuffed Roast Pheasant

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Ingredients
  Pheasant 4 Pound (1 Piece)
  Bulk sausage meat 1⁄2 Pound
  Green apple 1 , peeled, cored and chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Egg 1 , well beaten
  Bacon slices 3
  Sherry 1⁄2 Cup (8 tbs)
  Red currant jelly 1 Tablespoon
  Fresh 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Christmas
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
6

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