Kill It, Skin It, Cook It Up

I know that there are folks walkin' through nearby fields this morning with guns, that are not wearing uniforms or ethnic cleansing anyone; God bless America!

Marinated Roasted Pheasant
INGREDIENTS:
· 1 onion, quartered
· 1 bay leaf
· 1 clove garlic
· 2 cups port wine
· 1 1/2 teaspoons Sea-salt
· 1/2 teaspoon Fresh ground pepper
· 2 tablespoons butter
· Pheasant, about 3 pounds
PREPARATION:
Pheasant can taste really gamey; so marinate it.
Use a quartered (small) onion, 1 small bay leaf, 1 clove of garlic, 2 cups of port wine, 1 1/2 tsp. salt & 1/2 tsp pepper. Use a large Ziploc freezer bag and put the whole bird in with the marinade (squeezing out the air) and let sit in the refrigerator for 1-2 days, remove from marinade, but reserve the marinade for basting. Chop a large yellow onion in half and make several cuts across the face of the onion. Place onion flat side down in a bowl with 1/4 cup of olive oil and stick a fork in it. When the coals are glowing, use the fork to hold the onion and rub it on the grill to keep the pheasant from sticking. Leave the onion on the grill to cook, you can cut it up, salt it and use the un-scorched part in the stuffing. Put the bird on the grill put the cover on and open the vents. Turn the bird a quarter-turn every 4-5 minutes, basting with the reserved marinade. Don't worry if the juice spills on the coals, the steam helps to keep the meat moist. Check the temp and remove at 150 degrees. Leave a pat of butter on the top and cover with foil for 5 minutes before serving.
Alternately, you can roast it in the oven. Place in a casserole dish with 2 tablespoons butter and roast at 375° for around 45 minutes, or until done.
This is really good served with wild rice and slivered almond stuffing. Let me know if you want that recipe.