Yield: 4 servings
FOR SEASONING PHEASANT
salt and pepper
2 cup hot water
3 tbsp butter
2 chicken bouillon
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.