Yankee Pheasants Jubilee
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
3 pound |
*
|
| 1 | x |
salt
|
*
|
| 2 | each |
apples
quartered |
|
| 1 | large |
onions
sliced |
|
| 1 | x |
celery leaves
|
* |
| 6 | slices |
bacon
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
cherries
16 oz can, sweet |
*
|
| ¼ | cup |
white wine
dry |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
3 pound |
*
|
| 1 | x |
salt
|
*
|
| 2 | each |
apples
quartered |
|
| 1 | large |
onions
sliced |
|
| 1 | x |
celery leaves
|
* |
| 6 | slices |
bacon
|
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
cherries
16 oz can, sweet |
*
|
| 59 | ml |
white wine
dry |
*
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
margarine
|
|
Directions
Wash birds, pat dry.
Lightly salt cavities and stuff each with quartered apples, onions and celery leaves.
Cover each bird with slices of bacon.
Wrap in foil and roast in shallow pan at 375℉ (190℃) for 1½ hours.
Last ½ hour, remove foil to allow birds to brown.
Remove from oven and set aside 1 tablespoon drippings.
Discard stuffing.
To make Jubilee sauce, combine reserved drippings and cornstarch in a small saucepan.
Drain cherries, reserving syrup. Combine reserved syrup, wine and ¼ teaspoon salt, stir into cornstarch mixture. Cook and stir until sauce thickens and bubbles. Stir in cherries and margarine, heat through. Makes 1½ cups of sauce. Carve pheasants and serve with Jubilee sauce.
