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.