Roast Wild Pheasant

Directions

Wash and pat dry meat. Wipe cavity well with lemon juice. Combine celery and onion mixture. Stuff pheasant with this but do not close cavity. Fold wings over the back, tuck in the neck skin and hold with a skewer; tie legs together. Place breast side up on a rack in a roasting pan. Add ½ cup water, cover with foil and roast at 350℉ (180℃) until tender. Allow 15 to 20 minutes per pound. When meat is cooked, remove foil and add ½ cup grape jelly to drippings. Cook uncovered for 15 minutes, basting frequently.