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Poultry
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Tender Roast Pheasant Categories: Poultry, Meats
Yield: 4 servings
1 Pheasant
---------------------------FOR SEASONING PHEASANT---------------------------
Butter Salt & Pepper
-------------------------------BASTING SAUCE-------------------------------
2 c Hot water 2 Cubes chicken bouillon
3 tb Butter
Stuff pheasant with bread stuffing, if desired, or just sprinkle salt &
pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350
degree oven.
Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed.
Baste pheasant every 15 min. with this. After half the cooking time is
over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs., depending on size of
bird & wheather it's stuffed.
Remove & thicken basting juices with flour for gravy.
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