Title: Tender roast pheasant
 Categories: Poultry, Meats
      Yield: 4 Servings
 
      1    Pheasant

MMMMM-------------------FOR SEASONING PHEASANT------------------------
           Butter
           Salt & Pepper

MMMMM-----------------------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 it's stuffed.
   Remove & thicken basting juices with flour for gravy.