Wild Game Recipes - Pheasant Recipes

Baked Pheasant in Foil

• 1 pheasant
• Melted butter or margarine
• Spice Parisienne (optional); use sparingly
• 1/2 orange
• 1/2 cup dry white wine

Preheat oven to 425 degrees F.

Brush entire surface of bird with melted butter. Sprinkle very small amount of Spice Parisienne on surface of pheasant. Stuff 1/2 orange into bird cavity. Place bird on heavy duty aluminum foil. Bring edges together and seal tightly. Place in shallow roasting pan and bake at 425 degrees F. for 1 1/4 hours. Open foil carefully and allow pheasant to brown for another 15 minutes. Remove pheasant from pan and add 1/2 cup dry white wine to drippings and heat to boiling. Cut pheasant into quarters and serve with the clear wine gravy.