Roast Wild Pheasant
1-2 Wild Pheasants, whole
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Rosemary leaves
1 medium Onion, cut into eighths
1 Apple, cut into eighths
2 Stalks celery, cut up
1/2 cup Butter , melted
Heat oven to 350 degrees. Clean pheasants, wash & pat dry. Stir together salt, 1/2 teaspoon pepper & 1/4 teaspoon rosemary leaves; sprinkle in cavity & on outside of each pheasant.
Place half the onion, half the apple & half the celery in each cavity. Place pheasants, breast side down, on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 teaspoon pepper and 1/4 teaspoon rosemary leaves; baste pheasants frequently during roasting. Turn pheasants and roast 50 minutes longer or until done. Remove pheasants from pan; split in half lengthwise. Discard stuffing.
