Roast Pheasant

Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 tender pheasants (about pounds each)
  • salt and freshly ground black pepper
  • 2<



Grate apple coarsely and combine with softened butter, lemon juice and finely chopped onion which you have softened in olive oil. Season generously with salt and freshly ground black pepper.

Stuff birds with this mixture. Season with salt and pepper. Tie a thin slice of fat salt pork or bacon over the breasts and roast in a slow oven (