epper (if using).
Add pheasant, cover and refrigerate overnight.
Soak pheasant overnight in salt water.\tNext day season pheasant
with
salt,
Accent
and pepper by hand rubbing into flesh.
Tie
legs
together.
Heat\t14-inch Dutch oven with 16 coals on
top
and 14 coals on the bottom for 10 minutes; then lower heat\t(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.
hopped boiled bacon, coarsely chopped roast fresh pork, twice as much
Rub goose with salt and place on rack in shallow pan.
Roast in moderate gas oven (325\u00b0) for 25 minutes per pound.
After goose has roasted about 1 hour, prick skin so fat will run out. Pour off fat as it accumulates.
If dressing is desired, follow directions for Stuffed Roast Duck.
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.
nd set aside. Rub the pheasant inside and out with salt
ry the outside of the pheasant. Remove the lungs and entrails
ixture all over the beef roast taking care to really rub
Let rib roast stand at room temperature 1
Preheat oven to 350\u00b0.
Lightly salt the inside of the bird and rub in with your hand.
Fill the cavity loosely with your favorite Herbed Suffing.
Truss the legs and place breast side up on a rack in a roasting pan.
Place Bacon slices over the breast side by side.
Roast for approximately 1 1/2 hours, or until tender.
Check after 75 minutes of cooking.
nd rub it inside each pheasant.
Place the pheasants breast
Place pheasant in large kettle and cover
egrees C).
Prepare the pheasant breasts to be stuffed by
Salt and pepper pheasant inside and out.
Make small incisions all over; insert slivers of bacon.
Heat shortening until hot in a baking pan.
Add pheasant, turning to coat with oil.
Roast in oven at 400\u00b0 for 15 minutes, basting from time to time.
I don't have
a
recipe for pheasant and dressing, so I recently fixed
my\trecipe\tfor
dressing and just substituted pheasant
for
the chicken, it turned out well.
n a casserole dish.
Roast, uncovered in the centre of
Place pheasant breasts in a steamer and cover.
Steam only until meat can be removed from bone (meat should be rare).
Cool to room temperature and cube.
Brown pheasant in butter in Dutch oven or iron skillet.
Salt and pepper to taste.
Place in a small roaster or leave in a Dutch oven.
Add grapes and wine.
Cook at 350\u00b0 for 1 1/2 hours, covered.
pull apart beef chuck-eye roast to create 2 smaller roasts
The success of this recipe relies on two things: the