Tender Roast Pheasant
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
|
*
|
| For seasoning pheasant | |||
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| Basting sauce | |||
| 2 | cups |
water
hot |
|
| 3 | tablespoons |
butter
|
|
| 2 | cubes |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
|
*
|
| For seasoning pheasant | |||
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| Basting sauce | |||
| 473 | ml |
water
hot |
|
| 45 | ml |
butter
|
|
| 2 | 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.
