Roast pheasant - france

Yield: 6 servings

Measure Ingredient
1 \N Pheasant-whole
3 tablespoons Butter
1 \N Clove garlic-minced
½ teaspoon Thyme

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Salt & pepper to taste string to truss Melt one tbs of the butter and add garlic and thyme. Pour this inside the pheasant, truss the legs and wings close to the body with the string. Sprinkle the pheasant inside and out with salt and pepper, brush with the remaining butter and roast in a moderately, preheated 375 oven for one and a half hours. Baste often to prevent drying and to brown.

Similar recipes