Rosemary Roast Pheasant

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.

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Pheasants normally weigh around 2 1/2 lbs. One pheasant will normally easily feed 2 people. Their bones are tiny and there is more meat to a bone than chicken. The thigh meat of a pheasant is darker, stronger flavored and more firm as well. The pheasant breast is also leaner than the chickens. 

You may want to join in on the national roast pheasant day. If so here is a great recipe to try. 

Rosemary Roast Pheasant

1 Pheasant (2.5 ­ 3 pounds), rinse and pat dry
1 Orange, cut in 1/2
1 tablespoon softened Butter
Garlic Salt
Cracked Black Pepper
 fresh Rosemary

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