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1 pheasant
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.
Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.
Bake at 350 degrees for 1 hour, basting frequently with the drippings.
This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.
Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.
Bake at 350 degrees for 1 hour, basting frequently with the drippings.
This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.
