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.
 
 
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