Recipe - Tender Roast Pheasant

1 Pheasant

FOR SEASONING PHEASANT
Butter
Salt & Pepper

BASTING SAUCE
2 cup Hot water
3 tablespoon Butter
2 Cubes chicken bouillon

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt &
pepper. Place on side on low rack in 9 x 9inch shallow pan in a 350
degree oven.
Do not cover. Add bouillon & 3 tablespoon 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 One fourth 1 One half hrs., depending on size of
bird & wheather it's stuffed.
Remove & thicken basting juices with flour for gravy.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini