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LOCATION: Recipes >> Poultry >> Roast Pheasant 02

Print this Recipe    Roast Pheasant 02

STUFFED ROAST PHEASANT

1 pheasant
2 oz. butter
2 strips bacon
1 wine glass sherry
1 Tbsp. red currant jelly
juice of 1/2 lemon
1/2 lb. sausage meat
1 apple
1 egg
dried parsley
salt and pepper

Mix the sausage meat, apple, egg, parsley, salt and pepper and
stuff the bird. Wrap bacon around it. Dot with butter and roast in
a 350 degrees oven for 45 minutes. Drain off surplus and pour the
sherry mixed with the jelly and lemon juice over the bird. Cook
another 15 minutes, basting a few times with the sauce.

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