Doc's Roasted Pheasant With Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 pheasants, drawn
• 1/2 cup vinegar
• 4 slices lean bacon
• 4 small yellow onions, peeled & quartered
• 1 cup red or 1 cup rhubarb
• 1/2 cup butter
• salt & pepper
• 1 dash sugar

Recipe

• 1 in a crockery bowl, add vinegar.
• 2 add one pheasant at a time, and coat inside and outside with vinegar. set on a plate to drain.
• 3 rub pheasants with butter inside and out.
• 4 place yellow onion quarters in each pheasant.
• 5 place 4 slices of bacon in the bottom of a cast iron dutch oven.
• 6 stoke the oven on medium to high heat.
• 7 regular oven about 380*.
• 8 salt and pepper pheasants.
• 9 place them on top of the bacon in dutch oven.
• 10 roast uncovered for 30 minutes.
• 11 taste the . if it is not sweet enough, add the dash of sugar and stir.
• 12 baste the on the birds after they
• 13 have cooked for 20 minutes. move them apart so that each side gets browned. baste again.
• 14 in ten minutes.use all the .
• 15 check in 40 minutes with a fork, if juices run clear, pheasants are done. throw away the bacon, or crush for another day and put in the larder. wipe out dutch oven and hang.
• 16 serve pheasants with roasted potatoes and poached apples.