Roast Wild Pheasant

1. 1

   Wash and pat dry meat.

2. 2

   Wipe cavity well with lemon juice.

3. 3

   Combine celery and onion mixture.

4. 4

   Stuff pheasant with this but do not close cavity.

5. 5

   Fold wings over the back, tuck in the neck skin and hold with a skewer; tie legs together.

6. 6

   Place breast side up on a rack in a roasting pan.

7. 7

   Add 1/2 cup water, cover with foil and roast at 350F (180C) until tender.

8. 8

   Allow 15 to 20 minutes per pound.

9. 9

   When meat is cooked, remove foil and add 1/2 cup grape jelly to drippings.

10. 10

    Cook uncovered for 15 minutes, basting frequently.

* Per serving · 4 servings · Values may vary.

No additional tips available.