Instructions: Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven.

Do not cover. Add bouillon & 3 tb butter to hot water & 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 & wheather its stuffed.

Remove & thicken basting juices with flour for gravy.

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