Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     pheasant
                        butter
                        salt and pepper
  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. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven. Do not cover. Add bouillon and 3 tb 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 wheather it's stuffed. Remove and thicken basting juices with flour for grav

Nutritional Information:

449 Calories (kcal); 28g Total Fat; (57% calories from fat); 46g Protein; 1g Carbohydrate; 165mg Cholesterol; 913mg Sodium