Title: Roast pheasent in applejack & cream sauce
 Categories: Cyberealm, Wild game
      Yield: 4 Servings
 
      2    Pheasent
    1/4 c  Onion [finely chopped]
      2 tb Butter
      2    Pheasent livers [finely
           Chopped]
  1 1/2 c  Day old bread [cubed]
      2 tb Butter
    1/2 c  Apple [chopped & peeled]
      1 tb Parsley
      2 tb Butter [softened]
      4 sl Bacon [halved]
    1/4 c  Apple jack
    1/2 c  Chicken stock
    1/4 c  Apple jack
    1/4 c  Heavy cream
 
  1)      Rinse the pheasent and pat dry inside and out. Saut‚ the
  onions and liver in 2 tb butter for 2 to 3 min. stirring frequently,
  then pour into a bowl. Saut‚ the bread in a mixture of the
  pandrippings and 2 tb 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 ¬ c 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 ¬ c 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...