SHOULD YOU WANT A RECIPE I USE FOR STUFFING PHEASANTS.....EMAIL ME AT firstname.lastname@example.org
- 1 fresh pheasant (about 2-1/4 pounds)
- 1 tsp. salt
- 3/4 tsp. fresh black pepper
- 3 strips smoked bacon
Preheat the oven to 375 deg. Season pheasant cavity with salt and pepper, the put in the stuffing (your favorite recipe). Truss the cavity closed. Season the bird with salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan on the middle rack of the oven.
Roast for 25 minutes, basting the legs once or twice with pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes, or until golden brown. Internal temperature should be 140 degrees near the thigh.. Let your pheasant rest 5 minutes before carving..remove bacon before carving. HOPE THIS HELPS..........
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Source: Red Stage Inn
Submitted By: Butch Vanek
Roasted Stuffed Pheasant