Roast Pheasant
- 1 young pheasant
- Butter
- 2 thin slices bacon
- 1 cup sweet or sour cream
- 1 cup water
- 2 tablespoons flour
Draw the pheasant carefully; wash and dry, rub inside and out the salt. Put the liver and a piece of butter in the pheasant. Fasten bacon strips across the breast. Bake in a oven at 350°F., basting frequently with about 4 tablespoons butter. After it has cooked for about 30 minutes, baste with cream and water a spoonful at a time. Pheasant should cook about 1 1/2 hours. Remove the bacon strips before serving.
Stir flour into the drippings, brown it, and add water as needed. Cook 5 minutes (be patient, you rascal). Serve with bird. Serves 6.
Stir flour into the drippings, brown it, and add water as needed. Cook 5 minutes (be patient, you rascal). Serve with bird. Serves 6.
Submitted by May 28, 2009
9 min
95 min
104 min