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Home / Cooking / Fish and Wild Game Recipes


Roast Pheasant with Horseradish Sauce


  • 1 young pheasant
  • 4 slices bacon
  • 1 Tbsp. horseradish
  • 2/3 cup cream
  • Salt

Cooking Instructions

Rub cavity of bird with salt. Shape or plump bird. Place bird breast side up on a rack in a shallow roasting pan. Cover breast of bird with strips of bacon. Roast uncovered in a 350° F oven for approximately 1 hour. Stir cream and Horseradish together and pour over bird. Stir horseradish sauce into pan juices and baste bird frequently. Continue roasting for 15 minutes longer. Serve sauce with pheasant.


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