Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Pheasent 1 tb Parsley
1/4 c Onion [finely chopped] 2 tb Butter [softened]
2 tb Butter 4 sl Bacon [halved]
2 Pheasent livers [finely 1/4 c Apple jack
Chopped] 1/2 c Chicken stock
1 1/2 c Day old bread [cubed] 1/4 c Apple jack
2 tb Butter 1/4 c Heavy cream
1/2 c Apple [chopped peeled]

1) Rinse the pheasent and pat dry inside and out. Saut? the
onions and liver in 2 tb butter for 2 to 3 min. stirring frequently,
then pour into a bowl. Saut? the bread in a mixture of the
pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver
mixture... 2) Add the apple and the parsley and salt and pepper to
taste, mixing well rub the birds with 2 tb of butter and spoon the
stuffing into all the cavities. Truss the birds as you would
chickens... 3) Arrange the bacon over the breasts and legs, and place
breast side up on rack in roasting pan. Roast in 375ø oven for 30
min. then salt and pepper to taste... 4) Heat ¬ c of applejack in
small saucepan and ignite and pour over birds. Baste with the pan
juices, and bake 10 min. longer or `til brown, crisp, and tender...
5) Place the birds on a heated platter. Add the chicken stock,
remaining ¬ c applejack to the pan jusces boiling for 2 to 3 min.
then add the cream, bring to a boil season as desired and serve over
pheasent...

Source: "Bill Saiff's Rod Reel Recipes for Hookin' Cookin'"
cookbook Re-typed with permission for you by Fred Goslin in Watertown
NY on Cyberealm Bbs home of KookNet at (315) 786-1120

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