Warrior Pheasant

Warrior Pheasant

• 2 pheasant, legs and whole breasts
• 1 large green apple, cut up
• 1 large green pepper, cut up
• 6 slices of bacon
• 1/2 cup white sweet wine
• 1/3 cup water
• 1/3 cup Dijon mustard
• poultry seasoning
• butter
• yellow rice mix

For sauce, mix one half cup sweet white wine, one third cup water and one-third cup Dijon mustard to make one cup sauce.

Place cut apple and green pepper in baking dish. Place pheasant bone down on fruit. Poke some holes in pheasant with two prong carving fork. Pour sauce over pheasant and season with salt, pepper and poultry blend. Cover with bacon slices.

Cover and bake one hour in covered dish at 375 degrees. The last 30 minutes, remove cover.

Melt one half stick butter and add three spoons cracked peppercorns.

Mix yellow rice with vegetables and gravy from baking dish, remove bones from pheasant and place meat over rice mixture. Just prior to serving, coat pheasant with peppercorn and butter mix.