Roast Pheasant With Cabbage Recipe - Cooking Index
Roast Pheasant With Cabbage Recipe - Cooking Index
| 1 | Young pheasant | |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1/2 cup | 73g / 2.6oz | Chopped cabbage |
| 1 | Egg - lightly beaten | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Milk |
| 1 | Bread - cubed | |
| = (or 1/2 cup bread crumbs) | ||
| 8 | Strips bacon |
Combine onion, cabbage, lightly beaten egg, seasonings, bread cubes and milk to make a wet dressing. Stuff cavity of bird with dressing. Shape or plump bird, use round toothpicks for skewers, and lace with string to close openings.
Completely cover breast and all meaty portions of bird with strips of bacon. Tie in place. Place bird breast-side up on a rack in a shallow roasting pan. Roast in a 400 degree oven until tender, about 50 to 60 minutes. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked.
This recipe yields ?? servings.
Source:
The Outdoor Lodge at http://www.theoutdoorlodge.com
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