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LOCATION: Recipes >> Poultry >> Roast Pheasant 03

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Roast Pheasant

2 dressed Pheasants
1/4 tesp. cinnamon
1/2 tesp. nutmeg
1/2 tesp crushed rosemary
1/8 tesp. black pepper
1/4 cup Courvoisier brandy
1/2 tesp suger
1 can dark sweet cherries in heavy syrup
2 tesp cornstarch
1/4 cup Kupschuasser

1 pears, chopped
4 oz walnuts chopped
Fangelico liqueur

Clean birds well and sprinkle with seasonings. Place birds in baking
pan along with stuffing. Cover with foil and back at 425 degrees
for approximately one hour. Mix cornstarch in a little cold water,
add cherries, brandy, sugar and Kipschuasser and heat. Pour heated
mixture over birds and flame with Fangelico if desired.

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