Posted 4/8/99
Pheasant Roast
¼ c Butter
2 Birds - Quartered or disjointed (Skinned)
½ tsp white pepper
½ tsp onion salt
¼ tsp garlic salt
¼ tsp sweet basil
2 cans cream of chicken soup
1 can beer
1 large diced onion
2 bay leaves
Melt butter & brown birds. Season with pepper and salts. Place in roaster. Combine soup, beer & basil Pour over pheasant. Add onion and bay leaves on top. Roast - covered @ 300° for 3 ½ - 4 hours.
Spoon sauce over birds. * May baste if birds not covered.
Serves 4-6
From Art Sonneland courtesy of Tim Kennedy