Yield: 4 servings

1 pheasant

FOR SEASONING PHEASANT

butter

salt and pepper

BASTING SAUCE

2 cup hot water

3 tbsp butter

2 chicken bouillon

Procedures

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper.

Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven.

Do not cover.

Add bouillon & 3 tb 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 ¼ - 1 ½ hrs.

Depending on size of bird & wheather it's stuffed.

Remove & thicken basting juices with flour for gravy.