Ingredients: Pheasant Stuffing: 2 cups Soldier’s bread (a combination of white and rye, cubed) 1 cup Pears (diced) 1/2 cup Onion (diced) 1/2 cup Red pepper (diced) About 1 cup Chicken stock 1/2 cup Butter (melted) Savory (pinch) Fresh lemon juice

Methods:

1. Stuffing:In a large bowl, combine bread cubes, pears, onion, red pepper, chicken stalk, butter, savory and a quick squeeze of lemon juice; mix well using your hands.
2. Stuff the pheasant with the dressing.
3. Wrap bird entirely with parchment paper (helps keep moisture from escaping).
4. In a pre-heated oven (350°F), roast bird for 60 ­ 70 minutes (for a 2 - 2.5lb bird).
5. Half or quarter the bird and serve with poached pear half and pear port sauce, traditional vegetables of cauliflower, potato and carrots.