Pheasant - cooking recipe

Ingredients

1 pheasant (can substitute broiler)
1 1/2 c. sweet white wine
1/2 c. orange marmalade
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 stick butter
1/2 c. almonds
1/2 c. currants
1/4 c. chopped pecans
1 can small button mushrooms

Preparation

Wash pheasant well. Salt and pepper. Line Dutch oven with tin foil and place bird in center. In a bowl, mix wine, marmalade, cinnamon and nutmeg. Pour over bird. Cut butter in squares and put on and around bird. Cover and bake at 350\u00b0 for 1 1/2 hours. Baste every 20 minutes. Tighten foil after each basting.