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Home / Cooking / Fish and Wild Game Recipes


Roast Pheasant with Cabbage


  • 1 young pheasant
  • 1/2 cup chopped onion
  • 1/2 cup chopped cabbage
  • 1 egg, lightly beaten
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp milk
  • 1 slice bread, cubed or 1/2 cup bread crumbs
  • 8 strips bacon

Cooking Instructions

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° F oven until tender, about 50-60 minutes. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked.


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