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Pheasant, Roast




Source of Recipe


Michigan State College Extension Service-1947


Recipe Introduction


PREHEAT OVEN TO 350 DEGREES F.


List of Ingredients




1 pheasant
1 quart boiling water
3 stalks celery
1 onion
1 tsp salt
1/8 tsp pepper
4 strips bacon
1 C water

Recipe



Dress the bird. Place it in a pan and pour boiling water over the bird and into the cavity.
Place the celery and onion in the bird. Do not truss. ( I assume the celery would be cut up ?).
Rub the bird with salt and pepper. Put it in a roasting pan and place bacon over the breast.
Add 1 cup water and roast, uncovered for 2 hours, or until tender.