Tender Roast Pheasant Recipe - Cooking Index
1 | Pheasant | |
Butter | ||
Salt & Pepper | ||
Basting Sauce | ||
2 cups | 474ml | Hot water |
3 tablespoons | 45ml | Butter |
2 | Cubes chicken bouillon |
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 [email protected] on Dec 02, 97
Source:
Smoked Foods Cookbook, Vol.1 by Cookshack
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