| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Meats | 4 | Servings | |
INGREDIENTS
| 1 | Pheasant | |
| Butter | ||
| Salt & Pepper | ||
| 2 | c | Hot water |
| 3 | tb | Butter |
| 2 | Cubes chicken bouillon |
INSTRUCTIONS
FOR SEASONING PHEASANT BASTING SAUCE Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven. Do not cover. Add bouillon & 3 tb butter to hot water & 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 & wheather it's stuffed. Remove & thicken basting juices with flour for gravy. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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