Title: Bread pan pheasant
 Categories: Poultry
      Yield: 1 Servings
 
  3 1/2    -4 lb pheasant
           Salt & pepper
      1 md Onion cut in quarters
      1    Apple cut in quarters
      3 sl Bacon
           Chicken bouillon
           Dry red wine
           Red currant jelly
 
  Rub inside & out with salt & pepper. Stuff with onion & apple. Fit
  bird, breast side down, into bread loaf pan that holds tightly with
  no room to spare. Cover back with bacon slices. Add equal amounts of
  bouillon & wine to come halfway up sides of pan. Roast uncovered in
  375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on
  side & tossed green salad.
  
  File