1 whole fresh Pheasant (serves 2)
fresh lemon juice
salt pork or bacon strips
salt and pepper, to taste

Thoroughly clean the bird. I cook with the head and feet on, but for the weak of heart you can remove the head and feet. Wash the bird. Squeeze the juice of the fresh lemon into the cavity of the bird. Rub the cavity with the juice, then salt and pepper.

STUFFING:

2-3 cups dried bread cubes
1 large onion, chopped
1 leek, chopped
1-2 cups water
1/2 cup (1 stick) melted butter, divided
2-3 tbsp. chopped walnuts
1-2 tbsp. chopped water chestnuts
2-3 tbsp. chopped dried cranberries
1/2 cup chopped apple
Italian herbs: dried basil, parsley, oregano, etc. (optional)
olive oil

Place bread in a large mixing bowl pour 2-3 tablespoons of olive oil in a heavy skillet when hot add: onions, leeks and fry until golden brown. Pour into bowl.

In the same skillet add the water, bring to a boil and add 1/2 the butter. Mix for 1 minute and add to the bowl containing the bread mixture. Add walnuts, chestnuts, cranberries and apple.

Mix thoroughly - should be moist but not wet. If hot, allow to cool.

THE PHEASANT:

Stuff the bird but not too tightly, allow the stuffing to breathe.

Place the bird in a roasting pan breast up. Place some strips of bacon on the breasts. Make a tent of aluminum foil to loosely cover the bird.

NOW you have two options:

 • Roast in a 350°F oven for about 60 minutes then begin to baste with the juices. When the legs move freely when you try to move them, remove the foil and the bacon strips and place some remaining butter on the breasts. Cook for another 10 to 15 minutes or until the legs are ready to fall off.. but do not let the bird dry out.

 • I prefer to cook in a covered type barbecue.. really adds flavor.

Remove and allow to cool for about 5 minutes. Cut and serve.

Serves 2.

Submitted by: Tim in China