Bread Pan Pheasant Recipe

• 3 1/2 x -4 lb pheasant Salt & pepper
• 1 med Onion cut in quarters
• 1 x Apple cut in quarters
• 3 slc Bacon Chicken bouillon Dry red wine Red currant jelly

1. Rub inside & out with salt & pepper.
2. Stuff with onion & apple.
3. Fit bird, breast side down, into bread loaf pan which holds tightly with no room to spare.
4. Cover back with bacon slices.
5. Add in equal amounts of bouillon & wine to come halfway up sides of pan.
6. Roast uncovered in 375 oven for 40 min.
7. Transfer to heated dish.
8. Serve with jelly on side & tossed green salad.

onion, apple, bacon

Taken from cookeatshare.com/recipes/bread-pan-pheasant-91500 (may not work)