Home / Cooking / Fish and Wild Game Recipes

Roast Pheasant with Cabbage

Ingredients

• 1 young pheasant
• 1/2 cup chopped onion
• 1/2 cup chopped cabbage
• 1 egg, lightly beaten
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp milk
• 1 slice bread, cubed or 1/2 cup bread crumbs
• 8 strips bacon

Cooking Instructions

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° F oven until tender, about 50-60 minutes. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked.

Copyright © 1996-2008 First Light Net All rights reserved.
Duplication in whole or in part of this Web site without express written consent is prohibited.
First Light Net, a trademark of Predatorial Advertising Associates, L.L.C. is the leader in online marketing and
advertising for one of the largest online networks of fishing, hunting, sports and outdoors related websites.
For problems or questions contact webmaster@firstlightnet.com