Honey Roast Pheasant

Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays.


1 pheasant

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