Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Pheasant
1/2 ts Salt
Pepper
4 oz Ground beef
2 tb Soft butter
1/2 c Melted butter
4 sl Lean bacon

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

Rub pheasant with salt and pepper inside and out. Place ground beef
in the cavity and truss. Fasten neck and skin to back with a skewer.
With a brush, coat skin evenly with two tbs of softened butter. Drape
the bacon slices in a shallow roasting pan with the breast up, cook
in a preheated oven at 350 for twenty minutes. Increase oven heat to
400. Remove pheasant and discard bacon slices, brush with melted
butter, roast twenty minutes basting often.

Transfer to a heated platter and let the bird rest for ten minutes.
Discard ground beef which is used to keep the bird moist and is not
used as a stuffing. Traditionally this dish is served with bread
sauce and game chips. This dish may be decorated with its own tail
feathers before serving.

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