Cut pheasant in half.
Place each half on a piece of heavy-duty foil large enough to wrap around loosely and double seam over.
Place 1 tablespoon of butter on top of each.
Sprinkle with garlic salt, a little pepper and parsley.
Wrap each pheasant half leaving space above pheasant, also leaving an opening at one end.
Pour 1/4 cup of beer into opening and seal tightly.
Place foil-wrapped pheasant on cookie sheet.
Bake at 350\u00b0 for 45 minutes.
Rub each pheasant with salt and pepper and place in baking dish.
Place 2 slices bacon over breast of each pheasant.
Add celery, onion, parsley, mushrooms and hot water.
Cover and bake in moderate gas oven (350\u00b0) for 1 1/2 hours or until tender. Makes 4 servings.
Salt the pheasant lightly.
Stuff the bird
Set oven to 350\u00b0.
Stuff cavity of birds with onion, celery, rosemary and apple.
Brush birds with 1/2 the melted butter and drizzle with 1/2 the lemon.
Arrange slices of bacon over birds and place in oven.
Cook, uncovered, until bacon is browned.
Remove from oven.
Brush with remaining butter and drizzle with the other 1/2 of the lemon.
Tightly cover pheasant and return to oven.
Cook until tender.
oil in a pot; add pheasant, carrots, and celery and boil
Blend mushroom soup and milk.
Combine with rice and onion soup.
Mix and pour into a 13 x 9 x 2-inch baking dish.
Arrange pheasant on top.
Brush with melted butter; sprinkle with paprika and bake, uncovered, in oven at 325\u00b0 for 1 1/2 hours.
(Chicken or quail can be used if pheasant not available.)
Cut the pheasant breast into 36 pieces, and
Roll cut-up bird pieces in flour and brown in hot oil.
Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
Pour cooking sherry over bird about the last hour of cooking.
Season the pheasant with salt and pepper and
Marinate the pheasant breasts over night (or for
Skin the pheasant and wash.
Put pheasant in a large bowl with
Over medium heat, melt margarine in a 10-inch skillet.
Add pheasant pieces, onion, celery, wine and water.
Sprinkle on basil, paprika and pepper.
Cover; bring mixture to a boil. Reduce heat; simmer pheasant pieces for 45 minutes on both sides. After 90 minutes, remove pheasant from skillet.
Add cornstarch and sour cream to drippings; stir until thickened.
Pour over pheasant.
Serve over dumplings or noodles.
Thoroughly salt pheasant inside and out.
Fill cavity with bay leaf and celery leaves.
Wrap pheasant breast with bacon.
Secure in place with string.
Place pheasant in roaster.
Pour salad oil over pheasant.
Add mushrooms and onion slices.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Turn pheasant at 30 minute intervals, basting with drippings from pan.
Place on platter; remove string, celery leaves and bay leaf.
Garnish with spiced apples and parsley.
egrees C).
Place the pheasant breasts into a baking dish
stir in the pheasant strips. Remove the pheasant strips from the egg
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay
Place pheasant in ungreased square 9 x 9 x 2-inch baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika. Cook, uncovered, in a 350\u00b0 oven, spooning sauce onto pheasant occasionally until done, 1 1/2 to 2 hours.
After cooking pheasant 1 hour, sprinkle again with paprika.
Place pheasant in large kettle and cover
egrees C).
Season the pheasant breasts on all sides with
nd set aside. Rub the pheasant inside and out with salt