Tender Roast Pheasant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Pheasant,
FOR SEASONING PHEASANT
Butter,
Salt & Pepper,
BASTING SAUCE
2 cup: Hot water,
3 tbsp: Butter,
2 Cubes: chicken bouillon,
Directions:
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 its stuffed.
Remove & thicken basting juices with flour for gravy.
Source from luhu.jp
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 its stuffed.
Remove & thicken basting juices with flour for gravy.
Source from luhu.jp