Pheasant Roastpoultry 1 pheasant 1 bay leaf 1 few celery leaves 4 slices bacon 1 butter or margarine 1 onion, sliced 1 cup chicken broth 1 salt and pepper to taste 2 cloves garlic, crushed 1 lemon, sliced 2 oz melted butter 1 small can of 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. |
