Boys are hauling hay again today...so lunch is.....all from our flock and garden!!
Hickory Bacon Roast Pheasant along with Fried Chicken Livers and Gizzards,
Mashed potatoes with gravy, Garden Sugar Snap Peas,
Sliced Cantaloupe and Sugar Fried Green Apples
Prepped the pheasant by stuffing it with celery, Vidalia Onion and 1/2 stick of butter. Sprinkled on some poultry seasoning, then covered the bird with Hickory Smoked bacon. The bird is sitting on chopped onions and celery too.
Lightly cover with foil and roast at 300 degrees 25 minutes per pound of bird.
About 20 minutes before it is finished, remove the foil and the bacon. Increase the oven temp to 400 and crisp up the skin.
I always finish the bacon in a skillet and put it on the table too...never goes beggin"


Hickory Bacon Roast Pheasant along with Fried Chicken Livers and Gizzards,
Mashed potatoes with gravy, Garden Sugar Snap Peas,
Sliced Cantaloupe and Sugar Fried Green Apples
Prepped the pheasant by stuffing it with celery, Vidalia Onion and 1/2 stick of butter. Sprinkled on some poultry seasoning, then covered the bird with Hickory Smoked bacon. The bird is sitting on chopped onions and celery too.
Lightly cover with foil and roast at 300 degrees 25 minutes per pound of bird.
About 20 minutes before it is finished, remove the foil and the bacon. Increase the oven temp to 400 and crisp up the skin.
I always finish the bacon in a skillet and put it on the table too...never goes beggin"