Pheasant roast

Yield: 6 Servings

Measure Ingredient
1 Pheasant
1 Bay leaf
Few celery leaves
4 Slices Bacon
Butter or margarine
1 Onion, sliced
1 cup Chicken broth
Salt and pepper to taste
2 Cloves Garlic, crushed
1 Lemon, sliced
2 ounces Melted butter
1 small Can of mushrooms

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf,^ garlic, celery leaves and lemon in cavity. Tie legs together with string.^ Turn wings under. Cover breast with bacon and cheesecloth soaked in melted^ butter.. Place bird in baking pan and arrange onions around bird. Pour^ chicken broth over bird. Roast in pre-heated oven for one hour or until^ tender. Baste frequently with liquid.

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