1    Pheasant

---------------------------FOR SEASONING PHEASANT---------------------------
           Butter
           Salt & Pepper
-------------------------------BASTING SAUCE-------------------------------
      2 c  Hot water

      3 tb Butter

      2    Cubes chicken bouillon

   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 it's stuffed.
   Remove & thicken basting juices with flour for gravy.