This a favorite in my house for Samhain..

Honey Roasted Pheasant
Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant.




2 1/2-3
lbs farm raised pheasants


honey


salt


ground black pepper


granulated garlic powder


tarragon


thyme

1/4
cup lemon juice
 
35 minutes 15 mins prep

Preheat oven to 500 degrees.

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.