|Pheasant||3 Pound (1 Whole)|
|Pale dry sherry||1 Tablespoon|
|Salad oil||3 Tablespoon|
Season pheasant with salt and pepper to taste.
Sprinkle the inside of the cavity with Sherry.
Quarter apple, remove core, and stick clove in an apple piece.
Place apple pieces inside the cavity and truss bird.
Pour salad oil over a clean heavy paper bag until it is all coated.
Place bird inside the bag; fold over the top and secure with 2 paper clips.
Place in a roasting pan and roast in a 375° oven for 1 1/2 to 2 hours, or until tender.
Serving size: Complete recipe
Calories 2925 Calories from Fat 1540
% Daily Value*
Total Fat 172 g264.1%
Saturated Fat 38.9 g194.3%
Trans Fat 0.8 g
Cholesterol 966.3 mg322.1%
Sodium 1042.4 mg43.4%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.5 g10.2%
Sugars 10.4 g
Protein 309 g618.5%
Vitamin A 49.2% Vitamin C 128.3%
Calcium 17% Iron 87.8%
*Based on a 2000 Calorie diet