Roast Pheasant II Recipe - Cooking Index
Roast Pheasant II Recipe - Cooking Index
This method has been developed for birds that have been skinned, as many pheasants are dressed this way. The high oven temperature and continuous basting from the salt pork or bacon slices helps to keep the meat juicy.
Courses: Main Course| 1 | Young pheasant | |
| Salt - as needed | ||
| 8 | Salt pork or bacon | |
| 1/4 cup | 59ml | Oil |
Rub cavity of pheasant with salt. Smoked salt may be used with bacon slices if desired. Shape or plump bird. Stuff with favorite dressing if desired. Completely cover breast and all meaty portions with strips of salt pork or bacon. Tie in place. Place bird breast-side up on a rack in a shallow roasting pan. Pour 1/4 cup oil over bird.
Roast in 400 degree oven. Do not cover. Baste with oil if necessary, and turn if necessary for even browning. Roasting time about 50 to 60 minutes depending upon size of bird and degree of doneness desired. Pheasant need not be well done. Too long a cooking period should be avoided.
If dressing has been used, avoid letting it stand in bird cavity for any period of time after meat is cooked.
This recipe yields ?? servings.
Source:
The Outdoor Lodge at http://www.theoutdoorlodge.com
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