Ingredients

1 (2 1/2 lb.) pheasant
1/2 C. melted butter
1 1/2 tsp. poultry seasoning
1/2 orange
1/2 C. dry white wine

Cooking Instructions

Preheat oven to 425 degrees. Brush entire surface of bird with melted butter and sprinkle cavity and surface of pheasant with poultry seasoning. Stuff 1/2 orange in cavity. Place bird on heavy duty aluminum foil. Bring edges together and seal tightly. Place in shallow roasting pan and bake at 425 degrees for 1 1/2 hours. Open foil and allow pheasant to brown for another 15 minutes. Remove pheasant and foil from pan but leave juices. Add 1/2 cup dry white wine to drippings and heat to boiling. Cut pheasant into quarters and serve with the wine gravy. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)