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Honey Roasted Pheasant


  • 2 1/2-3 lbs pheasants
  • honey
  • salt and pepper
  • granulated garlic powder
  • tarragon
  • thyme
  • 1/4 cup lemon juice


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.

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