National Roast Pheasant Day may not be something familiar to you. Many pheasants have been farm raised. Europe and America have enjoyed pheasants for centuries. The popular game bird has a pinkish delicate and mild in flavor taste with a bit more texture than chicken.
Rosemary Roast Pheasant
1 Pheasant (2.5 3 pounds), rinse and pat dry
1 Orange, cut in 1/2
1 tablespoon softened Butter
Cracked Black Pepper
Preheat oven to 350 degrees F with the rack in the middle. Rub entire pheasant with butter,
season with salt and pepper. Drizzle 1/2 of the orange over the top. Cut the other half of the
orange into smaller pieces. Stuff the cavity of the bird with a few orange slices and some
rosemary. Place the rest of the orange slices around the bird.
Roast for about one hour, the skin should be crisp
recipe source : here