Roast Pheasant With Cabbage
- 1 young pheasant
- 1/2 cup chopped onion
- 1/2 cup chopped cabbage
- 1 egg lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 2 tablespoons milk
- 1 slice bread cubed (or 1/2 cup bread crumbs)
- 8 strips bacon
Combine onion, cabbage, lightly beaten egg, seasonings, bread cubes and milk to make a wet dressing. Stuff cavity of bird with dressing. Shape or plump bird, use round toothpicks for skewers, and lace with string to close openings.
Completely cover breast and all meaty portions of bird with strips of bacon. Tie in place. Place bird breast-side up on a rack in a shallow roasting pan. Roast in a 400 degree oven until tender, about 50 to 60 minutes. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked.
This recipe yields ?? servings.