Roast Pheasant - France Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Pheasant-whole,
3 tbsp: Butter,
1 Clove: garlic-minced,
1/2 tsp: Thyme,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Salt & pepper to taste string to truss
Melt one tbs of the butter and add garlic and thyme. Pour this inside
the pheasant, truss the legs and wings close to the body with the
string. Sprinkle the pheasant inside and out with salt and pepper,
brush with the remaining butter and roast in a moderately, preheated
375 oven for one and a half hours. Baste often to prevent drying and
to brown.
Source from luhu.jp
Salt & pepper to taste string to truss
Melt one tbs of the butter and add garlic and thyme. Pour this inside
the pheasant, truss the legs and wings close to the body with the
string. Sprinkle the pheasant inside and out with salt and pepper,
brush with the remaining butter and roast in a moderately, preheated
375 oven for one and a half hours. Baste often to prevent drying and
to brown.
Source from luhu.jp