| 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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