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Apricot Pheasant with Brandy


  • 1 pheasant cleaned and washed
  • 1 onion cut up
  • 6 baby carrots
  • 3 stalks of celery chopped
  • 1 apple chopped
  • Salt and pepper


Wash bird. Stuff bird with apple, carrots, celery, and onion. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Ducks will require 20-30 minutes at 450 degrees F. and 1 to 1 1/2 hours at 350 degrees

While Pheasant is cooking make a sauce of one jar of apricot preserves with added canned or dried appricots 1 tbsp. brandy

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