Title: Tender Roast Pheasant
Categories: Poultry Meat
Yield: 4 Servings
| 1 | | Pheasant |
| FOR SEASONING PHEASANT |
| | | Butter |
| | | Salt & Pepper |
| BASTING SAUCE |
| 2 | c | Hot water |
| 3 | tb | Butter |
| 2 | | Cubes chicken bouillon |
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.