Pheasant roast
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.