FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods
. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

food125x125B

 

 

YOU ARE HERE >>

 RECIPES >

Next Recipe

 Poultry Recipes > Other Birds > Pheasant, Roasted Pheasant >

 

ROASTED PHEASANT

4 servings.

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


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/
 

 

. Home . . Recipes . . About & Contact . . Links .

. Other Birds . . Capons in Castles (1380 A.D.) . . Capon Stuffed with Clementines . . Capon Stuffed with Pears . . Cornish Game Hens, Apple Glaze . . Cornish Game Hens, Southwestern . . Cornish Hens, Brandy Orange Barbecued . . Cornish Hens, Cherry Sauce . . Cornish Hens with Fruited Rice Dressing . . Cornish Hens Glazed with Rice Stuffing . . Cornish Hens, Grilled Lime Garlic . . Cornish Hens with Honeyed Rice Stuffing . . Cornish Hens, Mushroom Wine Sauce . . Cornish Hens, Roasted . . Cornish Hens & Roasted Vegetables . . Cornish Hens, Stuffed . . Cornish Hens In Wine Sauce . . 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 . . Pheasant, Braised Pheasant . . Pheasant w/Nutted Rice In Orange Cups . . Pheasant, Orange Roasted Pheasants . . Pheasant Pie . . Pheasant in Red Wine . . Pheasant, Roasted Pheasant . . Ptarmigan, Fried Rock Ptarmigan . . Quail Pie . . Quail, Smothered Quail or Doves . . Squab, Stuffed Squab . . Squab, Stuffed with Apple Compote .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.