Roast Pheasant Recipe
Ingredients
1 (2-3 lb.) young pheasant
Salt and pepper
1 bay leaf
3 celery tops
1 slice lemon
1 onion, sliced
4 bacon slices
1/2 cup chicken bouillon
1/2 cup Madeira or sherry
Directions
Sprinkle pheasant inside with salt and pepper.
Place bay leaf, celery tops, lemon slice and onion slices in pheasant's cavity.
Tie legs.
Turn wings under.
Place in roasting pan.
Cover bird with bacon strips.
Mix bouillon and wine and pour gently over bird.
Roast at 350° for 25-30 minutes per pound.
Baste frequently, as bird tends to be dry.
Remove bird from roasting pan.
Untie the legs and remove the vegetables inside the cavity.
Place bay leaf, celery tops, lemon slice and onion slices in pheasant's cavity.
Tie legs.
Turn wings under.
Place in roasting pan.
Cover bird with bacon strips.
Mix bouillon and wine and pour gently over bird.
Roast at 350° for 25-30 minutes per pound.
Baste frequently, as bird tends to be dry.
Remove bird from roasting pan.
Untie the legs and remove the vegetables inside the cavity.
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