| 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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