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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Pheasant Recipe

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This recipe for Roasted Pheasant is from Great Southern Outdoors Wildlife Plantation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 or 3 Pheasants
Salt and Pepper
1 medium Onion, chopped
1 Cup Fresh Cabbage, chopped
3 Eggs, beaten
1/4 Cup Evaporated milk (canned milk)
2 or 3 strips Bacon
Butter
Flour
Directions:
Directions:
1. Preheat oven to 325º
2. In a mixing bowl, beat the eggs lightly then add the evaporated milk
3. Add the cabbage and onion and mix well.
4. Rub the bird with butter and flour
5. Stuff the bird's cavity with this mixture - (if using breast only, press it into the cavity and place the bird breast up in the pan).
6. Cover each bird with a strip of bacon
7. Cover pan and bake for about an hour
8. Uncover, remove bacon and cook for another 15 minutes to brown

 

 

 

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