Stuffed Roast Pheasant
|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|
|Sherry||1⁄2 Cup (8 tbs)|
|Red currant jelly||1 Tablespoon|
|Fresh lemon juice||1 1⁄2 Tablespoon|
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.
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 mg101.4%
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