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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant. Ingredients:
2 1/2-3 lbs farm raised pheasants |
honey |
salt |
ground black pepper |
granulated garlic powder |
tarragon |
thyme |
1/4 cup lemon juice |
Directions:
1. Preheat oven to 500 degrees.
2. Place the pheasant into a baking dish.
3. Pour lemon juice over the pheasant.
4. Generously spread the honey over the entire bird.
5. Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
6. Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
7. Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
8. Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.
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