Prep Time: Soak Overnight | Cooking Time: 1 hour | Servings: 8
This recipe goes well with fresh vegetables, mash potatoes and macaroni with cheese.
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 every 10 min with the drippings.
- 1 pheasant
- 3/4 cup honey
- 1/2 cup creamy peanut butter
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce