Roast Pheasant

Ingredients

2 pheasants (1-2 pounds each)
1 cup ground pork
6 chicken livers, ground
2 cups soft bread crumbs
salt and pepper to taste
sliced bacon or salt pork
2 cups chicken bouillon
1/2 medium onion, chopped
seasoned salt to taste

Preparation

Clean and dress pheasants. Mix together ground pork, ground chicken liver, bread crumbs, salt and pepper; force through fine blade of food grinder. Stuff each pheasant with dressing mixture. Wrap pheasants with bacon or salt pork slices. Place in roaster; cover and roast at 350° for 1 hour. Add bouillon and onion to roaster; sprinkle seasoned salt over pheasants. Continue baking at 350° for 20 minutes, basting frequently. Remove bacon or salt pork, increase temperature to 400° and bake, uncovered, for 30 to 45 minutes, or until tender, basting frequently with pan drippings. Gravy may be made from pan drippings, if desired.

Yield: 3 to 4 servings