|Pheasants||3 Pound (1 In Number)|
|Ground black pepper||To Taste|
|Garlic||1 Clove (5 gm)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Madeira sauce||1⁄4 Cup (4 tbs)|
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.
Serving size: Complete recipe
Calories 3388 Calories from Fat 1983
% Daily Value*
Total Fat 222 g342%
Saturated Fat 96.2 g481.2%
Trans Fat 0 g
Cholesterol 1214.7 mg404.9%
Sodium 1516.7 mg63.2%
Total Carbohydrates 13 g4.3%
Dietary Fiber 3.5 g14.1%
Sugars 4.9 g
Protein 315 g630.4%
Vitamin A 117.9% Vitamin C 141%
Calcium 27.9% Iron 93.6%
*Based on a 2000 Calorie diet