Baked Pheasant

1. 1

   Cut pheasant in half.

2. 2

   Place each half on a piece of heavy-duty foil large enough to wrap around loosely and double seam over.

3. 3

   Place 1 tablespoon of butter on top of each.

4. 4

   Sprinkle with garlic salt, a little pepper and parsley.

5. 5

   Wrap each pheasant half leaving space above pheasant, also leaving an opening at one end.

6. 6

   Pour 1/4 cup of beer into opening and seal tightly.

7. 7

   Place foil-wrapped pheasant on cookie sheet.

8. 8

   Bake at 350u00b0 for 45 minutes.

No additional tips available.