Serves 6 to 8
2 ready to cook Pheasants
Salt & Ground Pepper
1 Medium Onion , cut in half
2 Celery ribs, sliced
2 Medium unpeeled apples, sliced
4 Slices Bacon
Plum Sauce ( recipe below)
1- Wash & dry pheasant, sprinkle with salt & pepper inside & out.
2- Put 1/2 onion, 1 rib of sliced celery & 1 sliced apple in cavity of each pheasant,
close cavities with small skewers & tie legs to the tail.
3- Place pheasant on a rack in a roasting pan & lay 2 slices of bacon on each bird.
4- Roast, covered 2 hours at 350 degrees, basting with the plum sauce the last 30 min of the baking period.
5- Cut pheasant into serving pieces & arrange on a warmed platter.
6- Spoon some of the Plum Sauce over them, Serve remaining sauce in a sauce-boat.
NOTE: You can also do this recipe with just the Pheasant Breast
Just place the Apples, Celery & Onion in the botton of a roasting pan, lay the Pheasant breast over the top, cover with the Bacon, cover & bake as noted above be sure to use the Plum Sauce !! YUMMY
1 can (1lb) Purple Plums
1/4 C Butter
1/4 C Chopped Onion
3 T Lemon Juice
1/2 C Light Brown Sugar
2 T Chili Sauce
1 t Worcestershire sauce
1/2 t Ground Ginger
1- Drain Plums & reserve liquid.
2- remove pits & purees in a blender or put them through a sieve
3- in a sauce pan, melt butter, add onion & cook until golden.
4- Stir in remaining ingredients. Simmer uncovered for 30 minutes stirring frequently.
5- Serve over Pheasants.