FoodReference.com Logo

FoodReference.com   (Since 1999)
 

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Gardening   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Chicken, Turkey, Duck, etcOther Birds >  Pheasant, Roasted Pheasant

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

ROASTED PHEASANT

4 servings.
 

INGREDIENTS

    • 1 pheasant
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 bay leaf
    • 3 lemon slices
    • 3 stalks celery
    • 1/3 cup melted butter
    • 6 bacon slices
    • 1 med. onion
    • 1 (3 oz.) can mushrooms
    • 1 chicken bouillon cube
    • Wild rice
     

DIRECTIONS

Sprinkle salt and pepper on pheasant.

Put bay leaf, lemon slices, and celery in bird's cavity.

Place breast side up in roasting pan.

Dribble melted butter over breast and place bacon strips on top of bird.

Mix onion, mushrooms, and reconstituted bouillon cube together and pour into bottom of roasting pan.

Bake at 350 degrees for 30 minutes per pound or until bird is tender.

Serve with wild rice.
 

North Carolina Cooperative Extension - www.ces.ncsu.edu/
 

 

RELATED RECIPES

   Other Birds    ·    Capon Stuffed with Pears    ·    Capons in Castles (1380 A.D.)    ·    Capon Stuffed with Clementines    ·    Guinea Fowl Stuffed w/Golden Raisins    ·    Guinea Hen with Chestnuts    ·    Goose, Baked Wild Goose    ·    Goose, Roast Goose (1906)    ·    Goose, Roast Goose (modern)    ·    Goose, Roast with Fruit Stuffing    ·    Goose, Stuffed Wild Goose    ·    Lark by Sarah Bernhardt    ·    Partridges, Broiled (1904)    ·    Partridge Stuffed with Raisins    ·    Roast Partridge    ·    Pheasant, Braised Pheasant    ·    Pheasant, Braised & Stuffed    ·    Pot Roast Pheasant with Chestnuts    ·    Pheasant Nutted Rice Orange Cups    ·    Pheasant, Orange Roasted    ·    Pheasant Pie    ·    Pheasant in Red Wine    ·    Pheasant, Roasted Pheasant    ·    Pigeons, Roast Stuffed    ·    Ptarmigan, Fried Rock Ptarmigan    ·    Quail, Crispy Spiced Quail    ·    Quail with Golden Cherry BBQ Sauce    ·    Quail, Grilled w/Pine Nuts & Currants    ·    Quail, Juniper Roasted    ·    Quail Pie    ·    Quail, Roast with Wild Mushrooms    ·    Quail, Smothered Quail or Doves    ·    Squab, Stuffed Squab    ·    Squab, Stuffed with Apple Compote    ·    Squab, Skewered & Stuffed   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages