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Preheat your oven to 400ºF. Tie the bacon sliced over pheasant breast. Put the onion, 2 tablespoons of butter, parsley, salt, and pepper inside pheasant. Melt 34 tablespoons of butter in roasting pan. Place pheasant on rack in roasting pan and baste well with butter. Pour 1/2 cup of broth and 1/2 cup of red wine over pheasant. Roast for 40 to 60 minutes, depending on the size, basting every 15 minutes and turning bird over from side to side. For the last 15 minutes, remove the bacon and string and allow the breast to brown. Transfer pheasant to serving platter and keep warm while making gravy. Pour off butter from roasting juices and add 1/2 cup of broth and 1/2 cup of red wine. Bring to a boil, stirring constantly for 3 - 4 minutes. Season to taste and strain into sauceboat. Serve pheasant with sauce separately. Serves 4 |
