Roast Wild Pheasant
This pheasant is roasted with celery and onions and drizzled with lemon juice.
Yield
1 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
grape jelly
|
* |
| ½ | cup |
water
|
|
| 1 | x |
pheasant
dressed |
*
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | x |
salt and black pepper
salt and pepper, to taste |
*
|
| 1 | cup |
margarine
|
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
grape jelly
|
* |
| 118 | ml |
water
|
|
| 1 | x |
pheasant
dressed |
*
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
onions
chopped |
|
| 1 | x |
salt and black pepper
salt and pepper, to taste |
*
|
| 237 | ml |
margarine
|
|
| 1 | x |
lemon juice
|
*
|
Directions
Wash and pat dry meat. Wipe cavity well with lemon juice. Combine celery and onion mixture. Stuff pheasant with this but do not close cavity. Fold wings over the back, tuck in the neck skin and hold with a skewer; tie legs together. Place breast side up on a rack in a roasting pan. Add ½ cup water, cover with foil and roast at 350℉ (180℃) until tender. Allow 15 to 20 minutes per pound. When meat is cooked, remove foil and add ½ cup grape jelly to drippings. Cook uncovered for 15 minutes, basting frequently.
