Roast Pheasent In Applejack And Cream Sauce

Recipe Ingredients

2		Pheasant
1/4 cup	15g / 0.5oz	Onion [finely chopped]
2 tablespoons	30ml	Butter
2		Pheasant livers [finely
		Chopped]
1 1/2 cups	355ml	Day old bread [cubed]
2 tablespoons	30ml	Butter
1/2 cup	73g / 2.6oz	Apple [chopped and peeled]
1 tablespoon	15ml	Parsley
2 tablespoons	30ml	Butter [softened]
4		Bacon [halved]
1/4 cup	59ml	Apple jack
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Apple jack
1/4 cup	59ml	Heavy cream

Recipe Instructions

1) Rinse the pheasant and pat dry. Saute the liver in 2 tb butter for 2 to 3 minutes stirring frequently, then pour into a bowl. Sautee the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 minutes 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 375 oven for 30 minutes then salt and pepper to taste.

4) Heat 1/4 c of applejack in small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 minutes longer or until brown, crisp, and tender... 5) Place the birds on a heated platter. Add the chicken stock, remaining S c applejack to the pan juices boiling for 2 to 3 minutes then add the cream, bring to a boil season as desired and serve over pheasant.

Source:
"Bill Saiff's Rod and Reel Recipes for Hookin' and Cookin'" cookbook

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