Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Pheasant |
½ teaspoon | Salt |
\N \N | Pepper |
4 ounces | Ground beef |
2 tablespoons | Soft butter |
½ cup | Melted butter |
4 slices | Lean bacon |
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Rub pheasant with salt and pepper inside and out. Place ground beef in the cavity and truss. Fasten neck and skin to back with a skewer.
With a brush, coat skin evenly with two tbs of softened butter. Drape the bacon slices in a shallow roasting pan with the breast up, cook in a preheated oven at 350 for twenty minutes. Increase oven heat to 400. Remove pheasant and discard bacon slices, brush with melted butter, roast twenty minutes basting often.
Transfer to a heated platter and let the bird rest for ten minutes.
Discard ground beef which is used to keep the bird moist and is not used as a stuffing. Traditionally this dish is served with bread sauce and game chips. This dish may be decorated with its own tail feathers before serving.