Monday, June 19, 2006

Roast Pheasant

Pheasant can be absolutely delicious, or it can taste like a a boiled ammo can.

This one is pretty foolproof.

1 pheasant
salt and papper
1 onion chopped
1 cup fresh cabbage chopped
3 eggs beaten
1/4 EVAPORATED milk (NOT sweetened condensed milk)
3 or 4 strips of bacon

Pluck and draw the pheasant. Season the cavity with salt and pepper. In a bowl, beat and mix the veggies until mixed. Blend in the lightly beaten eggs. Add and blend in the milk. Stuff the bird with this mixture. Even if you don't eat the stuffing it keeps the bird really moist. Sew or secure the cavity closed.

Rub the bird with butter and flour. I can't give you exact amounts, just enough butter to very lightly coat the bird then dust with flour and shake off excess. Cover the breast with the bacon.

Bake in a preheated 325 degree oven for about one hour, covered. Remove the bacon if it's too brown, and cook uncovered until brown, no more than 15 minutes.

(Note: Add some root vegetables cut into fairly thin pieces with a little salt and pepper around the bird, turnips, potatoes onions, etc, when you first put the bird in, if you like.)

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