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.