You are here

Pheasant In A Bag With Cumberland Sauce

  Pheasant 1
  Pale dry sherry 1 Tablespoon
  Apple 1 Small
  Clove 1
  Salad oil 3 Tablespoon
  Cumberland sauce 1 Tablespoon

Season pheasant with salt and pepper to taste.
Sprinkle the inside of the cavity with sherry.
Quarter the apple; remove the core and stick the clove in an apple piece.
Place apple pieces inside the cavity and truss the bird.
Pour salad oil over a clean heavy paper bag until it is all coated.
Place the bird inside the bag; fold over the top and secure with 2 paper clips.
Place in a roasting pan and roast in a moderately hot oven (375°) for 1 1/2 to 2 hours, or until tender.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1917 Calories from Fat 1070

% Daily Value*

Total Fat 119 g183.8%

Saturated Fat 23.7 g118.6%

Trans Fat 0.8 g

Cholesterol 568.1 mg189.4%

Sodium 423.5 mg17.6%

Total Carbohydrates 17 g5.8%

Dietary Fiber 2.7 g11%

Sugars 11.9 g

Protein 182 g363.9%

Vitamin A 30.5% Vitamin C 82.2%

Calcium 10.3% Iron 51.9%

*Based on a 2000 Calorie diet


Pheasant In A Bag With Cumberland Sauce Recipe