1 whole pheasant
1 tbsp olive oil
1 tbsp butter
1 tbsp Tone’s Chicken Seasoning
1 apple, cored and cut in halt
1 small onion, peeled, cut in half
2 slices bacon
1 cup dry red wine
1 cup chicken broth
Wash pheasant and pat dry. Heat oil and butter in large skillet. Add pheasant and generously sprinkle with Tone’s Chicken Seasoning. Brown all sides.
Remove pheasant from skillet and place apple and onion in cavity. Place in roasting pan, breast side down. Top with bacon slices. Add wine and broth. Cover and bake at 350°F for 45 to 60 minutes until tender.
Makes 4 to 6 servings.