Honey Roast Pheasant


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Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays.




1 pheasant

3/4 cup honey

1/2 cup creamy peanut butter

2 tablespoons cider vinegar

2 tablespoons soy sauce

1/2 teaspoon msg.-optional


Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.


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