Posted 4/8/99

Pheasant Roast


c Butter

2 Birds - Quartered or disjointed (Skinned)

tsp white pepper

tsp onion salt

tsp garlic salt

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 - 4 hours.

Spoon sauce over birds. * May baste if birds not covered.

Serves 4-6


From Art Sonneland courtesy of Tim Kennedy