Oven Smoked Pheasant

Recipe Ingredients

1/2 cup	31g / 1.1oz	Crumbled ground pork sausage
1		Pheasant - (2 3/4 lbs) - dressed
1/2 cup	73g / 2.6oz	Chopped apple
1 cup	146g / 5.1oz	Soft breadcrumbs
2 tablespoons	30ml	Chopped onion
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	78ml	Hot water
1/4 cup	49g / 1.7oz	Butter or margarine - melted
1/4 teaspoon	1.3ml	Liquid smoke

Recipe Instructions

Brown sausage in a small skillet over medium heat, stirring occasionally. Drain well.

Rinse pheasant with cold water; pat dry. Combine sausage, apple, and next 5 ingredients; spoon mixture into cavity. If excess skin is intact, close cavity with skewers and truss with heavy cord.

Place pheasant, breast side down, on a rack in a roasting pan. Cover with aluminum foil. Bake at 325 degrees for 30 minutes. Turn pheasant breast side up. Combine butter and liquid smoke; brush over pheasant. Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees. Baste with butter mixture every 15 minutes.

This recipe yields 2 to 3 servings.

Source:
Progressive Farmer Online - Downloaded from - http://www.pathfinder.com/PF

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