Roast Pheasant

Roast Pheasant

~ 2 - 3 pheasants
~ 1/2 lemon
~ salt and pepper
~ 5 tbsp butter
~ 3/4 cup raisins
~ juice of 3 oranges
~ 1 tsp grated lemon rind
~ 1 cup chicken broth, canned, homemade or made from bouillion
~ 1/3 cup white wine

Rub the pheasants inside and out with the lemon. Salt and pepper inside and out to taste.

Put the pheasants in a baking dish breast up and spread on the butter.

In a bowl, mix the raisins, orange juice, lemon rind, chicken broth and wine.

Pour the broth mixture into the pan.

Bake uncovered at 350 degrees for 45 minutes basting every 10 minutes.

Serve and Enjoy!

For more information:
Backwoods Bound
619 W Legion St
Columbia, IL 62236 US
Email: mail@backwoodsbound.com

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