1    Pheasant

–FOR SEASONING PHEASANT–
Butter
Salt & Pepper

-BASTING SAUCE-
2 c Hot water
3 tb Butter
2 Cubes 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 1/4 – 1 1/2 hrs., depending on size of
bird & wheather its stuffed.
Remove & thicken basting juices with flour for gravy.