Recipe Archives->Gamebirds->Pheasant 02

PHEASANT IN SHOTGUN SAUCE

Cut pheasant in half lengthwise.  Salt and pepper both sides.  On
a sheet of foil place a slice of bacon - put one half of bird on
top of bacon.  In the cavity, put a generous piece of butter, 1
tablespoon currant jelly, top that with a slice of bacon.  Wrap in
the foil like a package.  Put on cookie sheet and bake 3 hours at
350 F.  Open the foil and spoon shotgun sauce over bird and place
under broiler until light brown.  Serve with sauce.


SHOTGUN SAUCE

1 cup currant jelly
1/2 cup butter
dash Worcestershire sauce

Bring to a good boil and boil 5 minutes.  Stir down, remove foam and
serve.

Printable version: pheasant02.txt.