Pheasant In Red Cabbage - cooking recipe

Ingredients

1 young pheasant
1 head red cabbage
5 bacon strips, slivered
cooked rice
1/4 c. shortening
1 c. white wine
salt and pepper

Preparation

Salt and pepper pheasant inside and out.
Make small incisions all over; insert slivers of bacon.
Heat shortening until hot in a baking pan.
Add pheasant, turning to coat with oil.
Roast in oven at 400\u00b0 for 15 minutes, basting from time to time.