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Tender roast pheasant

Yield: 4 servings

Ingredients:

• 1 Pheasant ---------------------------FOR SEASONING PHEASANT--------------------------- Butter Salt & Pepper -------------------------------BASTING SAUCE-------------------------------
• 2 c Hot water 2 Cubes chicken bouillon
• 3 tb Butter

Instructions:

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 1/4 - 1 1/2 hrs. depending on size of bird & wheather it's stuffed. Remove & thicken basting juices with flour for gravy.

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