Pheasant With Cranberry Sauce

• 1 pheasant (2 to 3 pounds)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons butter, melted
• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 cup sugar
• 1 cup orange juice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons grated orange zest

1. Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325u0b0 for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180u0b0, basting with pan juices frequently.
2. Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

salt, pepper, butter, frozen cranberries, sugar, orange juice, ground cinnamon, orange zest

Taken from www.tasteofhome.com/recipes/pheasant-with-cranberry-sauce/ (may not work)