Thank you to Rayne, who has suggested I try braising the pheasant instead of roasting, since it can easily become dried out.
I have found another recipe for roast pheasant which calls for bacon and cheesecloth soaked in melted butter. These two items are placed over the bird during roasting. I'm a bit curious about this method--it seems to make sense. Mostly I like the other flavors this recipe calls for: mushrooms, garlic, lemon.
I also like the fact that I have all the ingredients on hand. Oh, except cheesecloth. There's never any darn cheesecloth around when you need it.
Looks like it may be braised pheasant tonight, then I'm going to run back to the store and nab another bird, and some cheesecloth, for phase 2 of this great pheasant experiment.
PHEASANT ROAST
-------- ------------ --------------------------------
1 Pheasant
1 Bay leaf
Few celery leaves
4 Slices Bacon
Butter or margarine
1 Onion, sliced
1 c Chicken broth
Salt and pepper to taste
2 Cloves Garlic, crushed
1 Lemon, sliced
2 oz Melted butter
1 sm 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.
9:17:57 AM 
|
