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