Cream roast pheasant - united states

Yield: 6 servings

Measure Ingredient
1 \N Pheasant-whole
\N \N Salt & butter
2 slices Bacon
1 cup Sweet
1 cup Water
2 tablespoons Flour

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Wash and dry pheasant and rub inside and out with salt. Put the liver in a piece of butter and place inside the pheasant, fasten the bacon across the breast. Bake in a preheated 350 oven, basting often with butter. After pheasant has cooked for thirty minutes, baste with cream and water, a spoonful at a time. Pheasant should cook about one and a half hours. Remove bacon before serving. Stir flour into drippings, brown and add water as needed. Cook for five minutes and serve gravy on or with pheasant.

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