3 1/2    -4 lb pheasant
Salt & pepper
1 md Onion cut in quarters
1    Apple cut in quarters
3 sl Bacon
Chicken bouillon
Dry red wine
Red currant jelly

Rub inside & out with salt & pepper. Stuff with onion & apple. Fit
bird, breast side down, into bread loaf pan that holds tightly with
no room to spare. Cover back with bacon slices. Add equal amounts of
bouillon & wine to come halfway up sides of pan. Roast uncovered in
375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on
side & tossed green salad.