Side Pannel
Roast Pheasant
Ingredients List
- 1 Two- to three-pound
- Pheasant
- Salt & pepper to taste
- 1 Bay leaf
- 1 Clove garlic
- Few celery leaves
- 1 sl Lemon
- 4 sl Bacon
- Melted butter
- Madeira sauce
Directions
Preheat oven to moderate (350 degrees) Sprinkle the pheasant inside &
out with salt & pepper. Place the bay leaf, garlic, celery leaves &
lemon in the cavity. Tie the legs together with string & turn the
wings under. Cover the breast with bacon & a piece of cheesecloth
soaked in melted butter. Place the pheasant, breast up, on a rack in
a baking pan & roast until tender, about thirty minutes per pound,
basting frequently with melted butter. Remove the cheesecloth &
string. If desired, serve the pheasant on a bed of rice accompanied
by Madeira sauce.
out with salt & pepper. Place the bay leaf, garlic, celery leaves &
lemon in the cavity. Tie the legs together with string & turn the
wings under. Cover the breast with bacon & a piece of cheesecloth
soaked in melted butter. Place the pheasant, breast up, on a rack in
a baking pan & roast until tender, about thirty minutes per pound,
basting frequently with melted butter. Remove the cheesecloth &
string. If desired, serve the pheasant on a bed of rice accompanied
by Madeira sauce.
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