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Written by The Rooster
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Sunday, 08 February 2009 13:06 |
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Pheasant Recipe
For a bird that is plucked, not skinned.
Cook white rice - use apple cider, not juice.
Add red and green bell pepper cut small, same with an onion.
Add a little cinnamon or allspice along with salt and pepper. Cinnamon is better
Salad shrimp frozen or large shrimp cut up.
Mix it all in proportion to cavity.
Stuff pheasant with it.
Cover cavity hole of bird with a small Portobello mushroom.
Leave skin on bird.
Bake at 350-375 degrees for about 45-50 minutes.
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