2 to 4 pheasants
3 tbsp. olive oil
1/4 lb. bulk Italian sausage
4 to 6 potatoes, skins left on
2 apples, peeled, cored and quartered
2 c. dry white wine
Salt and pepper to taste

Brown pheasants in olive oil, stuff with Italian sausage, set aside. Place rest of ingredients in a shallow baking dish. Set pheasants on top of this. Bake covered at 350 degrees for 2 hours or until potatoes are fork tender.