Ingredients Jump to Instructions ↓

  1. 1 pheasant butter salt & Pepper **BASTING SAUCE**

  2. 2 cups hot water

  3. 3 tablespoons butter

  4. 2 cubes chicken bouillon

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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