Pheasant Basted
May 1, 2019
Ingredients
- 1 pheasant
- butter
- salt & Pepper
- ***BASTING SAUCE***
- 2 cups hot water
- 3 tablespoons butter
- 2 cubes chicken bouillon
Directions
- Step 1 Stuff pheasant with bread stuffing, if desired, or just sprinkle salt and pepper inside and outside.
- Step 2 Place on its side on low rack in 9 x 9-inch shallow pan in a 350F oven. Do not cover.
- Step 3 Add bouillon and 3 tbs. butter to hot water and stir until mixed.
- Step 4 Baste pheasant every 15 min. with this.
- Step 5 After half the cooking time is over, turn pheasant over. Roast 1 1/4 – 1 1/2 hrs., depending on size of bird and whether it’s stuffed.
- Step 6 Remove and thicken basting juices with flour for gravy.