| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Pheasant | |
| 1 | Bay leaf | |
| Few celery leaves | ||
| 4 | Slices Bacon | |
| Butter or margarine | ||
| 1 | Onion, sliced | |
| 1 | c | Chicken broth |
| Salt and pepper to taste | ||
| 2 | Cloves Garlic, crushed | |
| 1 | Lemon, sliced | |
| 2 | oz | Melted butter |
| 1 | sm | Can of mushrooms |
INSTRUCTIONS
Sprinkle pheasant inside and out with salt and pepper. Put bay leaf,^ garlic, celery leaves and lemon in cavity. Tie legs together with string.^ Turn wings under. Cover breast with bacon and cheesecloth soaked in melted^ butter.. Place bird in baking pan and arrange onions around bird. Pour^ chicken broth over bird. Roast in pre-heated oven for one hour or until^ tender. Baste frequently with liquid. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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