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LOCATION: Recipes >> Poultry >> Pheasant 02

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PHEASANT IN SHOTGUN SAUCE

Cut pheasant in half lengthwise. Salt and pepper both sides. On
a sheet of foil place a slice of bacon - put one half of bird on
top of bacon. In the cavity, put a generous piece of butter, 1
tablespoon currant jelly, top that with a slice of bacon. Wrap in
the foil like a package. Put on cookie sheet and bake 3 hours at
350 F. Open the foil and spoon shotgun sauce over bird and place
under broiler until light brown. Serve with sauce.


SHOTGUN SAUCE

1 cup currant jelly
1/2 cup butter
dash Worcestershire sauce

Bring to a good boil and boil 5 minutes. Stir down, remove foam and
serve.

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