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LOCATION: Recipes >> Poultry >> Roast Pheasant 01

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ROAST PHEASANT

1 young pheasant (2 to 3 lb.)
salt and pepper
1 bay leaf
1 clove garlic, crushed
few celery leaves
1 slice lemon
4 slices bacon
butter or margarine, melted
1 large onion, sliced
2 (4 oz.) cans mushrooms
1 c. chicken broth

Sprinkle pheasant inside and out with salt and pepper. Place bay
leaf, garlic, celery leaves and lemon in cavity. Tie legs together
with string. Turn wings under. Cover breast with bacon slices and
cheesecloth soaked in melted butter or margarine. Place pheasant
breast side up in baking pan. Arrange the onion slices and mushrooms
with liquid around pheasant. Pour chicken broth over pheasant.
Roast at 350 degrees, about 30 minutes per pound or until tender,
basting frequently with liquid in pan. Remove cheesecloth and
string. Yield: 3 to 4 servings.

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