Spiced roast pheasant - persia

Yield: 6 servings

Measure Ingredient
1 \N Pheasant-whole
2 tablespoons Soft butter
1 teaspoon Garlic-minced
¼ teaspoon Cinnamon
⅛ teaspoon Cayenne pepper
2 \N Onions-sliced
1 teaspoon Salt
2 tablespoons Butter-melted
2 tablespoons Lemon juice

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING The principal flavor here is butter, cinnamon and lemon.

In a small bowl mix the soft butter with the garlic, cayenne, cinnamon and divide the mixture in half. Rinse the pheasant and dry thoroughly. Starting at the pointed end of the breast, use fingers and a small knife to lift the skin away from the breast meat; continue working your way under the skin to the legs, wings, and thighs. Spread half the spice butter under the skin and then coat the outside of the skin with the remaining butter mixture. Tie drumsticks together, cover loosely and refrigerate for two hours. Preheat oven to 350.

Arrange onions on the bottom of a shallow roasting pan and place pheasant on its side in the center. Roast in oven for twenty five minutes. Continue turning the bird from side to side, for fifty minutes more until golden brown, baste with the melted butter and lemon juice. When done, place bird on plate and spoon pan drippings on top and serve.

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