Roast Pheasant - British Isles Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 large: Pheasant,
1/2 tsp: Salt,
Pepper,
4 ounce: Ground beef,
2 tbsp: Soft butter,
1/2 cup: Melted butter,
4 slice: Lean bacon,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Rub pheasant with salt and pepper inside and out. Place ground beef
in the cavity and truss. Fasten neck and skin to back with a skewer.
With a brush, coat skin evenly with two tbs of softened butter. Drape
the bacon slices in a shallow roasting pan with the breast up, cook
in a preheated oven at 350 for twenty minutes. Increase oven heat to
400. Remove pheasant and discard bacon slices, brush with melted
butter, roast twenty minutes basting often.
Transfer to a heated platter and let the bird rest for ten minutes.
Discard ground beef which is used to keep the bird moist and is not
used as a stuffing. Traditionally this dish is served with bread
sauce and game chips. This dish may be decorated with its own tail
feathers before serving.
Source from luhu.jp
Rub pheasant with salt and pepper inside and out. Place ground beef
in the cavity and truss. Fasten neck and skin to back with a skewer.
With a brush, coat skin evenly with two tbs of softened butter. Drape
the bacon slices in a shallow roasting pan with the breast up, cook
in a preheated oven at 350 for twenty minutes. Increase oven heat to
400. Remove pheasant and discard bacon slices, brush with melted
butter, roast twenty minutes basting often.
Transfer to a heated platter and let the bird rest for ten minutes.
Discard ground beef which is used to keep the bird moist and is not
used as a stuffing. Traditionally this dish is served with bread
sauce and game chips. This dish may be decorated with its own tail
feathers before serving.
Source from luhu.jp