Roast Pheasant

1 two to three pound pheasant 1 slice lemon
Salt and freshly ground pepper to taste 4 slices bacon
1 bay leaf Melted butter
1 clove garlic Madeira sauce
Few celery leaves  

1. Preheat oven to moderate (350°F).

2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under.

3. Cover the breast with bacon and a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with melted butter.

4. Remove the cheesecloth and string. If desired, serve the pheasant on a bed of rice accompanied by Madeira sauce.

New York Times Cookbook

[Wolfe] “There are two pheasants which should not be kept waiting.” ~ League of Frightened Men

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe | Tags: , , , | 2 Comments

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2 thoughts on “Roast Pheasant

  1. Pingback: The League of Frightened Men | A Wolfe In The Kitchen

  2. Pingback: Madeira Sauce | A Wolfe In The Kitchen

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