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Tender Roast Pheasant
Ingredients:
1 pheasant
butter
salt & Pepper
***BASTING SAUCE***
2 cups hot water
3 tablespoon butter
2 cubes chicken bouillon
Instructions:
Stuff pheasant with bread stuffing, if desired, or just sprinkle salt
and pepper inside and outside. Place on its side on low rack in 9
x 9-inch shallow pan in a 350F oven. Do not cover. Add bouillon and
3 tbs. butter to hot water and 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 and whether
it's stuffed. Remove and thicken basting juices with flour for gravy.
Posted to BBQ List by rhurley@carbon.cudenver.edu on Dec 02, 97 |
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