Bacon Roasted Pheasant

[crothmeier]

This recipe made some of the best pheasant I’ve ever eaten, and the wife enjoyed it as well, and she doesnt usually eat wild game. i got a different version of the recipe online and modified it a little.

1 whole bird (I used a plucked one with the skin on, but I’m sure you could skin it also)

1 medium sized onion

5-6 strips of bacon

1 bag carrots (I used baby carrots, don’t have to peel/slice)

Season salt to taste

Pepper to taste

4-5 chicken bouillon cubes

Chicken Stock/Broth

-Preheat oven to 450

-Put 3-4 cups of Chicken Stock/Broth in a roaster, along with 4-5 chicken bouillon cubes, onions and carrots.

-Stuff the inside of the bird with carrots and onions

-Pull the skin back some around the breast and season underneath the skin with season salt and pepper, season the whole bird before putting in roaster

-Place bird in roaster, breast side up and lay bacon strips over the entire bird, you can toothpick them in place if need be.

-Place in oven uncovered.

-Let cook for 15-20 minutes at 450 degrees then lower heat to 275 degrees and roast for 2-1/2 hours, basting the bird every 15 minutes or so with the juices.

-After roasting, take out and remove the bacon from the bird (you can eat the bacon) and place bird back in oven at 350 degrees for about 15 minutes to brown up the skin.

-Remove bird from juice, strain out carrots and onions, boil the juice and thicken with corn starch for gravy.

We made mashed potatoes, and poured the gravy over everything. Next time i think i will make stuffing along with this.