Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant

---------------------------FOR SEASONING PHEASANT---------------------------
Butter Salt Pepper

-------------------------------BASTING SAUCE-------------------------------
2 c Hot water 2 Cubes chicken bouillon
3 tb Butter

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt
pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350
degree oven.
Do not cover. Add bouillon 3 tb butter to hot water 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 wheather it's stuffed.
Remove thicken basting juices with flour for gravy.

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