It is only through God’s Holy Spirit that we can find true joy (Psalm 51:11-12; Galatians 5:22; 1 Thessalonians 1:6). We can do nothing apart from the power of God (2 Corinthians 12:10, 13:4). Indeed, the harder we try to be joyful through our own efforts, the more miserable we can become. Rest in the Lord’s arms (Matthew 11:28-30) and seek His face through prayer and Scripture. “May the God of hope fill you with all joy and peace as you trust in Him, so that you may overflow with hope by the power of the Holy Spirit” (Romans 15:13).

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CATEGORY	CUISINE	TAG	YIELD
		Essnce02	1	servings

INGREDIENTS

Whole Pheasant; (abt 3 lbs)

INSTRUCTIONS

Carefully bone the pheasant, begin by making an incision down the
skin of the back, from the head to the tail. Remove the meat until
the bird is bare leaving the skin intact. Remove the wings and legs.
Dice the removed meat and set aside. Spread the skin flat and season
with salt and pepper. Set the skin aside.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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