Apricot Roasted Pheasant
Ingredients
- 1 whole pheasant
- 14 c butter
- salt and pepper
- 1 clove garlic sliced
- 1 c wild rice raw
- 34 c apricot juice
- 12 c chopped apricots
Directions
- Place pheasant on aluminum foil in roaster
- Rub interior with butter then salt pepper and garlic
- Cover bird with uncooked rice
- Pour apricot juice and apricots over all
- Wrap tightly in the foil
- Bake in 325 oven until pheasant can be easily pierced with a fork
- Serves 2 to 4