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Tender Roast Pheasant

none

1 pheasant
butter
salt & Pepper
***BASTING SAUCE***
2 cups hot water
3 tablespoons butter
2 cubes chicken bouillon

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt and pepper inside and outside. Place on its side on low rack in 9 x 9-inch shallow pan in a 350F oven. Do not cover. Add bouillon and 3 tbs. butter to hot water and stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs., depending on size of bird and whether it's stuffed. Remove and thicken basting juices with flour for gravy. Posted to BBQ List by rhurley@carbon.cudenver.edu on Dec 02, 97 - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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