Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pheasant
                        butter
                        salt & Pepper
                        ***BASTING SAUCE***
   2      cups          hot water
   3      tablespoons   butter
   2                    cubes chicken bouillon

Preparation:

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt and pepper inside and outside. Place on its side on low rack in 9 x 9-inch shallow pan in a 350F oven. Do not cover. Add bouillon and 3 tbs. butter to hot water and stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs., depending on size of bird and whether it's stuffed. Remove and thicken basting juices with flour for gravy.