Roast Pheasant

2 dressed pheasants

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon crushed rosemary

1/8 teaspoon black pepper

1/4 cup Courvoisier brandy

1/2 teaspoon sugar

1 can dark sweet cherries in heavy syrup

2 teaspoons cornstarch

1/4 teaspoon savory

1/4 cup Kipschuasser

Stuffing:

2 pears, chopped

4 ounces walnuts, chopped

Frangelico liqueur

Clean birds well and sprinkle with seasonings. Place birds in baking pan along with stuffing. Cover with foil and bake at 425 degrees for approximately one hour. Mix cornstarch in a little cold water, add cherries, brandy, sugar and Kipschuasser and heat. Pour heated mixture over birds and flame with Frangelico if desired. Serve with corn, squash and wild rice.

Copyright 1998-2014 Stephen Ricciardelli