Home » Recipes » Robert Taylor's Roast Pheasant
Print recipe Print Email recipe Email

Robert Taylor's Roast Pheasant Recipe

by Global Cookbook
click to rate
0 votes | 645 views
0 reviews | 0 comments
Servings: 1

Ingredients

Directions

  1. Clean the pheasant. Truss the bird to keep wings and legs close to the body. Wipe with a damp cloth. Place slices of fat salt pork or possibly bacon under the breast skin. Salt and pepper. Place an apple in the body cavity. Rub with butter. Cover and roast in 350 oven, basting frequently. Change the position of the bird at 15 minute intervals till roasted to desired degree.

Toolbox

Add the recipe to which day?
« Today - May 07 »
Today - May 07
May 8 - 14
May 15 - 21
May 22 - 28
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator

Languages

Translate! Translate!
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment

Advertisement

Popular Searches

pork chorizo red pepper
ice cream dean's
georgian pickled cabbage with beets
herb chevre goat cheese
chocolate ricotta cheese pie

Tasty Recipes

Petmate Perfect Portion Pet Feeder #Holiday Gift Guide
Eaten Not Stirred
EASY Gluten Free Veggie Risotto
Cranberry Almond Streusel Cake
Pasta With Clams- 25 portions

Other Chefs

Gilbert Brown-Frandsen
mona
Charlotte Kabaci
Jacqueline McCool
bernard phillips

Recipe Themes & Groups

Grilling with beer and wine Jellies
Father's Day Celebration
bake with dried egg
Tabletop Convection Oven
Low Carb, Heathly and Delicious