Bread pan pheasant

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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