Recipe of the Week
Honey Roasted Pheasant
Courtesy of
Mike Willard


1 Pheasant
3/4 cup Honey
1/2 cup creamy Peanut Butter
2 Tbsp. Cider Vinegar
2 Tbsp. Soy Sauce


Combine the honey, peanut butter, vinegar, and soy sauce in a saucepan and cook over low heat until peanut butter is melted, stirring frequently. Allow to cool slightly.

Place the pheasant in a roasting pan, then pour the honey-peanut sauce over the bird. Cover tightly and refrigerate overnight.

Remove from refrigerator an hour or so before cooking. Preheat oven to 350 degrees.

Roast uncovered for 1 hour or until done, basting frequently with the drippings.

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