Print
Email
Add a photoServings: 1
Ingredients
- 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
Directions
- Rub inside & out with salt & pepper. Stuff with onion & apple. Fit bird, breast side down, into bread loaf pan which holds tightly with no room to spare. Cover back with bacon slices. Add in equal amounts of bouillon & wine to come halfway up sides of pan. Roast uncovered in 375 oven for 40 min. Transfer to heated dish. Serve with jelly on side & tossed green salad.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 262g | |
| Calories 125 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 320mg | 9% |
| Total Carbs 31.87g | 8% |
| Dietary Fiber 5.6g | 19% |
| Sugars 21.22g | 14% |
| Protein 1.51g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
