Recipe - Roast Pheasent In Applejack And Cream Sauce

2 Pheasent
One fourth cup Onion [finely chopped]
2 tablespoon Butter
2 Pheasent livers [finely
Chopped]
1 One half cup Day old bread [cubed]
2 tablespoon Butter
One half cup Apple [chopped & peeled]
1 tablespoon Parsley
2 tablespoon Butter [softened]
4 sl Bacon [halved]
One fourth cup Apple jack
One half cup Chicken stock
One fourth cup Apple jack
One fourth cup Heavy cream

1) Rinse the pheasent and pat dry inside and out. Saut‚ the onions and
liver in 2 tablespoon butter for 2 to 3 min. stirring frequently, then pour into a
bowl. Saut‚ the bread in a mixture of the pandrippings and 2 tablespoon of butter
for 3 to 4 min. then add to the liver mixture... 2) Add the apple and the
parsley and salt and pepper to taste, mixing well rub the birds with 2 tb
of butter and spoon the stuffing into all the cavities. Truss the birds as
you would chickens... 3) Arrange the bacon over the breasts and legs, and
place breast side up on rack in roasting pan. Roast in 375ø oven for 30
min. then salt and pepper to taste... 4) Heat ¬ cup of applejack in small
saucepan and ignite and pour over birds. Baste with the pan juices, and
bake 10 min. longer or `til brown, crisp, and tender... 5) Place the birds
on a heated platter. Add the chicken stock, remaining ¬ cup applejack to the
pan jusces boiling for 2 to 3 min. then add the cream, bring to a boil
season as desired and serve over pheasent...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
Retyped with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs home of KookNet at (315) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini