These young pheasants hunters had a great time hunting with their father, proudly displaying some of the birds that were taken.
INGREDIANTS DIRECTIONS YIELD: 8 SERVINGS
1- 5 lb. pheasant PREHEAT OVEN TO 425, MIX ALL
1Tbsp. olive oil INGREDIANTS EXCEPT PHEASANT TOGETHER IN A MIXING
1 lb. carrot-cubed BOWL AND PLACE IN THE BOTTOM OF A SMALL ROASTTING PAN.
1 lb. celery-cubed PLACE PHEASANT ON TOP OF VEGTABLES AND ROAST IN OVEN
2 lb. onion-cubed FOR 10 MINUTES. TURN HEAT DOWN TO 350 AND ROAST AN ADDITIONAL 90
1 Tbsp. fresh rosemary- minced MUNUTES OR UNTIL PHEASANT REACHES INTERNAL TEMPERATURE OF 165.
1 tsp. fresh thyme-minced SERVE WITH ROASTED VEGTABLES AND REMOVE SKIN PRIOR TO CONSUMING.
1 tsp. fresh oregano-minced
2 Tbsp. fresh parsley-minced
Black Pepper to taste