This is the second of our Saturday recipes.
Pheasant in Cider
1 pheasant plucked and drawn
1 orange quartered
5 large cabbage leaves
4 rashes fatty bacon
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon grated nutmeg
½ pint cider
3 bay leaves
Stuff the pheasant with the quartered orange and two cabbage leaves. Wrap in bacon and the remaining cabbage leaves and tie up with string.
Place pheasant in a casserole, sprinkle with salt, pepper and nutmeg, pour over cider and add the bay leaves. Cover and leave for 1 hour.
Baste with cider, cover with lid and cook in a moderate oven (180C, 350F, gas 4) for two-and-a-half hours, basting every 45 minutes.
Serve with roast potatoes and vegetables.
From Mrs A Hudd, Bourton, Wiltshire
Read Saturday Recipe, No 1 (a relish, a sauce and a chutney).