Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Pheasant |
| 1 \N | Apple |
| \N \N | Bacon slices |
| \N \N | Salt & pepper |
| ½ cup | Butter |
Clean the pheasant. Truss the bird to keep wings and legs close to the body. Wipe with a damp cloth. Place slices of fat salt pork or bacon under the breast skin. Salt and pepper. Place an apple in the body cavity. Rub with butter. Cover and roast in 350~ oven, basting frequently. Change the position of the bird at 15 minute intervals until roasted to desired degree.
File