Pheasant In A Bag With Cumberland Sauce
|Pale dry sherry||1 Tablespoon|
|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.
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