Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Poultry >> Pheasant Roast

Print this Recipe    Pheasant Roast

Pheasant Roast
Servings: 6

1 pheasant
1 bay leaf
few celery leaves
4 slices bacon
butter or margarine
1 onion, sliced
1 c chicken broth
salt and pepper to taste
2 cloves garlic, crushed
1 lemon, sliced
1/2 stick of melted butter
1 small can mushrooms

Sprinkle pheasant inside and out with salt and pepper. Put bay
leaf, garlic, celery leaves and lemon in cavity. Tie legs together
with string. Turn wings under. Cover breast with bacon and
cheesecloth soaked in melted butter. Place bird in baking pan and
arrange onions around bird. Pour chicken broth over bird. Roast
in pre-heated oven for one hour or until tender. Baste frequently
with liquid.

Note: For duck, I like mine roasted using only garlic powder,
salt, pepper and paprika.

There is trick to having a crisp, not greasy, duck. Remove most
of the skin except for a small strip along the breastbone. After
seasoning, place duck in a roasting pan, add a little water and
cover. Roast for approx. 1 1/2 hrs., adding water as necessary.
When tender, remove the cover and let the duck get nice and brown.
You won't even have to carve it. It'll fall apart on its own.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.