*  Exported from  MasterCook  *
 
                           TENDER ROAST PHEASANT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pheasant
                         -----FOR SEASONING PHEASANT-----
                         Butter
                         Salt & Pepper
                         -----BASTING SAUCE-----
    2       c            Hot water
    3       tb           Butter
    2                    Cubes chicken bouillon
 
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -