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- pheasant, quartered
- 2 carrots, sliced
- 5 baby red potatoes, quartered
- 1/2 onion, cut into chunks
- salt and pepper
- 2 pinches thyme
- 1/4 cup chicken broth
- roasting bag
Place the pheasant pieces in the roasting bag.
Add the carrots, potatoes and onion. Sprinkle on the thyme and season to taste wtih salt and pepper.
Add the chicken broth and seal the bag.
Cook on grill over medium heat or place bag in roasting pan and cook in the oven at 350 degrees.
Grill or bake for 20 minutes. Flip over and cook 25 minutes or until meat feels tender.