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Tender Roast Pheasant

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Submitted by yumyum

Ingredients

1 1
EACH EACH PHEASANT *
For seasoning pheasant
1 1
X X BUTTER *
Basting sauce
2 473
CUPS ML WATER
hot
3 45
TABLESPOONS ML BUTTER
2 2
CUBES CUBES CHICKEN BROTH

Directions

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt and pepper.

Place on side on low rack in 9 x 9-inch shallow pan in a 350℉ (180℃) oven.

Do not cover.

Add bouillon and 3 tablespoons butter to hot water and stir until mixed.

Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1¼ to 1½ hrs., depending on size of bird and wheather it’s stuffed. Remove and thicken basting juices with flour for gravy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 166 71% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 452mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 24g
Vitamin A 7% Vitamin C 1%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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