Here is an assortment of roast pheasant recipes

Orange Roast Pheasant Recipe

Ingredients

1 plucked pheasant
1 onion chopped
4 strips of bacon
2 peeled oranges
1 teaspoon black pepper
1 teaspoon garlic salt
1 cup sugar
Cinnamon
Salt

Chop up oranges (try to save as much juice as possible) and place in small pan with enough water to cover oranges. Bring to boil and simmer for 30 minutes. Add sugar and a pinch of cinnamon. Heat and stir until mixture begins to thicken into a syrup.

Rub pheasant with garlic salt and pepper, put onion and bacon in cavity and place in oven save dish. Pour a glaze of orange syrup over the pheasant. Cover and bake for 45 minutes on 350. Serve pheasant with rice.

Roast Pheasant Recipe

Ingredients

2 pheasants (may used skinned pheasant)
8 ounces of fresh mushrooms
1/3 cup sliced almonds
4 celery stalks diced
½ of small onion diced
flour
4 tablespoons butter
1 pint cream
1 tablespoon salt
1 teaspoon pepper
1 cup sherry

Cut pheasants into quarters. Shake pieces in plastic bag with flour. Shake off excess flour. In saucepan
, brown pheasants in butter. Set aside. In the same pan, sauté mushrooms, almonds, onion, and celery in butter. In oven safe pan cover pheasant with mushroom, almond, onion, and celery. Cover pan and bake 1 ½ hours at 325 degrees. Stir in cream, salt, pepper and sherry. Cover and bake at 350 until bird falls off the bone.

Roast Pheasant Casserole Recipe

Ingredients

2 pheasants quartered
1 onion chopped
1 cup chopped fresh parsley
1 can cream of mushroom
½ cup of milk
flour
vegetable or olive oil
1 ½ cups cooked wild rice

Cut pheasant into pieces. Roll pheasant in floor and brown in saucepan with a small amount of vegetable or olive oil. Heat mushroom soup, milk, onion, and parsley. In greased oven safe pan add browned pheasant and soup and rice mixture. Preheat oven to 350. Cover and bake for 1 hour.