Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3½ \N | -4 lb pheasant |
| \N \N | Salt & pepper |
| 1 medium | Onion cut in quarters |
| 1 \N | Apple cut in quarters |
| 3 slices | Bacon |
| \N \N | Chicken bouillon |
| \N \N | Dry red wine |
| \N \N | Red currant jelly |
Rub inside & out with salt & pepper. Stuff with onion & apple. Fit bird, breast side down, into bread loaf pan that holds tightly with no room to spare. Cover back with bacon slices. Add equal amounts of bouillon & wine to come halfway up sides of pan. Roast uncovered in 375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on side & tossed green salad.
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