Cream roast pheasant - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-whole | |
| Salt & butter | ||
| 2 | slices | Bacon |
| 1 | cup | Sweet |
| 1 | cup | Water |
| 2 | tablespoons | Flour |
Directions
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.