Dad made this for us many years ago.  The wine, apple, onion and bacon are wonderful together and make this bird very good!  If you don’t like pheasant, or don’t have one handy, you can easily substitute chicken (either a whole fryer, and follow the recipe exactly OR use whatever parts you like best and simply lay the apple, onion and bacon on top).  Keep in mind this is Dad’s recipe, there are very few actual measurements.  It’s easy to make and impossible to screw up! Enjoy!

Yield:  2 servings (pheasant are small!)

1 pheasant

2 tablespoons butter

1 Tablespoon oil

Salt and pepper to taste

1 small apple

1 small onion

2 slices bacon, uncooked

Chicken broth (probably about 2 cups)

Dry red wine (maybe 1/2 to 1 cup)

Preheat oven to 375 degrees

Wash pheasant and pat dry inside and out.  In a large skillet, heat oil and butter.  Add pheasant and cook just long enough to brown on all sides.  Season with salt and pepper. Place onion and apple in cavity.  In a 5×9-inch loaf pan, place pheasant breast side down and drape bacon over the top.  Pour chicken broth and red wine into the pan until half full. Roast for about an hour or until pheasant is tender.