Roast pheasant - british isles

Yield: 6 servings

Measure Ingredient
1 large Pheasant
½ teaspoon Salt
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.

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