Roast Pheasant Recipe
Ingredients
| Pheasant - 1 (3-pound) | ||
| Season-All - 2 1/2 teaspoons | ||
| Black pepper | 1/4 Teaspoon | |
| Mace | 1/8 Teaspoon | |
| Cloves | 1 Dash | |
| Onion | 2 | |
| Bay leaf | 1 | |
| Lemon slice | 1 | |
| Celery leaves | 2 Tablespoon, chopped | |
| Bacon Slices | 4 | |
| Melted butter | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1.Wipe the pheasant and clen it well.
2.Make a mixture of Season All, pepper, mace, and cloves.
3.Add the mixture well on the pheasant.
4.Add onions, bay leaf, lemon and celery in the bird's cavity and secure the openings with skewers.
5.Fold the wings behind and tie the legs.
6.Preheat the oven to 350 degrees.
MAKING
7.In an open roasting pan, Add the bird with breasts up.
8.Top the pheasant with slices of bacon and roast until soft for 30 minutes for 1 pound.
9.Apply the drippings to the bird when roasting.
SERVING
10.Serve warm with dips.
1.Wipe the pheasant and clen it well.
2.Make a mixture of Season All, pepper, mace, and cloves.
3.Add the mixture well on the pheasant.
4.Add onions, bay leaf, lemon and celery in the bird's cavity and secure the openings with skewers.
5.Fold the wings behind and tie the legs.
6.Preheat the oven to 350 degrees.
MAKING
7.In an open roasting pan, Add the bird with breasts up.
8.Top the pheasant with slices of bacon and roast until soft for 30 minutes for 1 pound.
9.Apply the drippings to the bird when roasting.
SERVING
10.Serve warm with dips.
Chef
