Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 3-lb pheasants 1 tb Cornstarch
Salt 1 cn 16 oz pitted sweet cherries
2 Apples, quartered 1/4 c Dry white wine
1 lg Onion, sliced 1/4 ts Salt
Celery leaves 1 tb Margarine
6 Slices bacon

Wash birds, pat dry. Lightly salt cavities and stuff each with
quartered apples, onions and celery leaves. Cover each bird with
slices of bacon. Wrap in foil and roast in shallow pan at 375F for 1
1/2 hours. Last 1/2 hour, remove foil to allow birds to brown. Remove
from oven and set aside 1 tablespoon drippings. Discard stuffing. To
make Jubilee sauce, combine reserved drippings and cornstarch in a
small saucepan. Drain cherries, reserving syrup. Combine reserved
syrup, wine and 1/4 teaspoon salt, stir into cornstarch mixture. Cook
and stir until sauce thickens and bubbles. Stir in cherries and
margarine, heat through. Makes 2 1/2 cups of sauce. Carve pheasants
and serve with Jubilee sauce.

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