- 1 4-6 lbs whole Pheasant
1 qt Apricot Juice
1 lb Wild Rice
1 tsp Salt
1 tsp Pepper
1 medium Sweet Onion
1 clove fresh Garlic
- Preheat oven to 350*
Wash and prepare pheasant throughly removing as much shot as possible.
Rub inside and outside of Pheasant with salt and pepper
Cut onion and garlic into wedges and place inside pheasant.
Place pheasant into roasting pan on bed of wild rice and smother with apricot juice
Cover and cook until pheasant is golden brown and throughly cooked approdimately 1/2 hour per pound