| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 3 1/2 | -4 lb pheasant | |
| Salt & pepper | ||
| 1 | md | Onion cut in quarters |
| 1 | Apple cut in quarters | |
| 3 | sl | Bacon |
| Chicken bouillon | ||
| Dry red wine | ||
| Red currant jelly |
INSTRUCTIONS
Rub inside & out with salt & pepper. Stuff with onion & apple. Fit bird, breast side down, into bread loaf pan that holds tightly with no room to spare. Cover back with bacon slices. Add equal amounts of bouillon & wine to come halfway up sides of pan. Roast uncovered in 375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on side & tossed green salad. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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