Roast pheasant
Roast pheasant
Ingredients/Components
- salt - 1 tsp
- oil - 1/2 c
- pepper - 1/8 tsp
- Accent - 1 tsp
- bacon slices - 3 item
- pheasant, cleaned - 1 item
How to make roast pheasant:
Soak pheasant overnight in salt water. Next day season pheasant with salt, Accent and pepper by hand rubbing into flesh. Tie legs together. Heat 14-inch Dutch oven with 16 coals on top and 14 coals on the bottom for 10 minutes; then lower heat (leaving 12 coals on top and 10 coals on the bottom). Cover breast with bacon slices and roast, basting occasionally with oil to keep bird from drying out. Roast 15 minutes per pound.Recipe categories: Main dish, Wild game, Pheasant.
Rating:
Related ingredients:
sugar, salt, flour, evaporated milk, water, worcestershire sauce
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