Baked Pheasant(Skinned) - cooking recipe

Ingredients

1 pheasant
salt
your favorite dressing
melted butter or margarine
pepper to taste

Preparation

Salt the pheasant lightly.
Stuff the bird with your favorite dressing.
Place breast-up in medium-size roaster.
Cover breast and legs with a mixture of melted butter or margarine and pepper to your taste.
The amount of flour and butter will vary with the size and number of birds.
I start with 1 cube of butter to 2 birds, taking care not to make the mixture too dry.
Add 2 cups water and bake until tender at 300\u00b0.
Add a small amount of water occasionally as needed.
When finished, the pheasant will be very moist and there will be delicious gravy in the pan.