Preheat oven to 500 degrees.
Place the pheasant into a baking dish.
Pour lemon juice over the pheasant.
Generously spread the honey over the entire bird.
Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon & thyme.
Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon & thyme.
Place into the bottom third of the oven & roast until done, which will be when you puncture the bird & the juices run clear.
Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.
Recipe From:Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com.
Preheat oven to 500 degrees.
Place the pheasant into a baking dish.
Pour lemon juice over the pheasant.
Generously spread the honey over the entire bird.
Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon & thyme.
Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon & thyme.
Place into the bottom third of the oven & roast until done, which will be when you puncture the bird & the juices run clear.
Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.