Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays.
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.
Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.
Bake at 350 degrees for 1 hour, basting frequently with the drippings.
This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese