Roast Wild Pheasant

• 1/2 cup grape jelly
• 1/2 cup water
• 1 x pheasant dressed
• 1 cup celery chopped
• 1 cup onions chopped
• 1 x salt and black pepper salt and pepper, to taste
• 1 cup margarine
• 1 x lemon juice

1. Wash and pat dry meat.
2. Wipe cavity well with lemon juice.
3. Combine celery and onion mixture.
4. Stuff pheasant with this but do not close cavity.
5. Fold wings over the back, tuck in the neck skin and hold with a skewer; tie legs together.
6. Place breast side up on a rack in a roasting pan.
7. Add 1/2 cup water, cover with foil and roast at 350F (180C) until tender.
8. Allow 15 to 20 minutes per pound.
9. When meat is cooked, remove foil and add 1/2 cup grape jelly to drippings.
10. Cook uncovered for 15 minutes, basting frequently.

grape jelly, water, celery, onions, salt, margarine, lemon juice

Taken from recipeland.com/recipe/v/roast-wild-pheasant-537 (may not work)