Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Click Here for Chili Seasoning!

Roast Whole English Pheasant
Submitted by Robin.

~ 1 brace pheasants, 1 cock and 1 hen
~ 1 lb bacon
~ 4 cloves garlic, crushed
~ olive oil
~ 6 bay leaves
~ string and/or toothpicks

If the birds are freshly plucked and cleaned, wash them thoroughly in cold water, light a roll of newspaper (must be newspaper - don't ask why, but it burns of all the 'fluffy' bits and imparts a unique flavor to the birds) and gently singe the birds all over.

Crush the garlic cloves and put inside the birds.

Rub the outside of the birds with olive oil.

Position the bay leaves on each side of the breast.

Wrap the bacon around the birds and secure with the string or toothpicks.

Place the birds in a greased baking dish and cover tightly with foil. (The steam assists the cooking process and keeps the birds moist.)

Bake for 45 60 minutes at 350 degrees.

Serve with mashed rutabagas and carrots, gravy made from the baking dish, mushrooms or roast potatoes and fennel.

Enjoy with a glass of dry red wine

Click Here for Antler Plaques!