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Craig Claiborne

Pheasant Smitane

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Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ teaspoon ground thyme
  • 1 garlic clove
  • 1 pheasant, trussed

Method

  1. Preheat oven to hot (450°F.).

  2. Put the thyme and garlic in the cavity of the pheasant. Sprinkle the bird with salt and pepper and place it on a rack in a baking dish. Cover with the bacon.

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