Baked PheasantSkinned - pheasant

Method

• 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°.
• 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.