Roasted Pheasant // Summer's Best, Episode: Wild Edibles

This dish has a certain "ooooh" factor that a regular roasted chicken just can't match. Consider it as part of a fall feast, or a holiday dinner.

Ingredients:

1 whole pheasant rinsed and pat dry
2 lemons, quartered and chopped
3 garlic cloves, sliced
1/4 cup butter, softened
1/2 bunch fresh thyme, chopped roughly
1 onion, quartered
sea salt
fresh cracked pepper

Preparation

1. Using fingers, carefully separate the skin from the meat of the bird. 

2. Rub some butter under the skin and place garlic, 1/2 of the lemon, and 1/2 of the thyme under the skin.

3. Place the onion and remaining lemon and thyme into the cavity of the bird.

4. Generously sprinkle the skin with sea salt and fresh cracked pepper.

5. Cover the skin with the remaining butter.

Cooking

1. Sear the bird on the grill over medium heat for a few minutes.

2. Move from direct heat and cover.

3. Cook for 45 minutes, turning occasionally. Serves 4.