| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Two- to three-pound | |
| Pheasant | ||
| Salt & pepper to taste | ||
| 1 | Bay leaf | |
| 1 | Clove garlic | |
| Few celery leaves | ||
| 1 | sl | Lemon |
| 4 | sl | Bacon |
| Melted butter | ||
| Madeira sauce |
INSTRUCTIONS
Preheat oven to moderate (350 degrees) Sprinkle the pheasant inside & out with salt & pepper. Place the bay leaf, garlic, celery leaves & lemon in the cavity. Tie the legs together with string & turn the wings under. Cover the breast with bacon & a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan & roast until tender, about thirty minutes per pound, basting frequently with melted butter. Remove the cheesecloth & string. If desired, serve the pheasant on a bed of rice accompanied by Madeira sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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