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Cut pheasant into serving pieces. Wash and pat dry. Whipe cavity well with lemon juice. COmbine celery and onion. Stuff pheasant with mixture but do not close cavity. Fold wings over the back, tuck in the neck skin and hold with a skewer; tie legs together. Place breast side up on a rack in a roasting pan. Add the water and the melted margarine, sprinkle with salt and pepper, cover with foil and roast at 350 F until tender. Allow 25 to 20 minutes per pound. When meat is cooked, remove foil and add 1/2 cup grape jelly to drippings. Cook uncovered for 15 minutes, basting frequently. |