| 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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