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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.


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