Apricot Pheasant with Brandy

• 1 pheasant cleaned and washed
• 1 onion cut up
• 6 baby carrots
• 3 stalks of celery chopped
• 1 apple chopped
• Salt and pepper

Wash bird. Stuff bird with apple, carrots, celery, and onion. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Ducks will require 20-30 minutes at 450 degrees F. and 1 to 1 1/2 hours at 350 degrees

While Pheasant is cooking make a sauce of one jar of apricot preserves with added canned or dried appricots 1 tbsp. brandy

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