Bar-B-Q Pheasant

6 cups water, divided
1/4 cup soybean oil
1 tablespoon parsley flakes
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1 cup margarine
1/2 sliced lemon
1/2 cup soy sauce
1 tablespoon lemon juice
1 tablespoon crushed basil
1 teaspoon crushed bay leaves
1 teaspoon salt
2.5 pounds of pheasant
1/2 sliced medium onion
3 tablespoons mustard

-Place 1 cup of water, soy sauce, oil, lemon juice, parsley, basil, thyme, bay leaves, paprika, salt and pepper in saucepan
-Bring to boil, reduce heat and simmer about 5 minutes to blend flavors
-Remove from heat and cool

-Split pheasant in half and marinate in cooled mixture for 2-4 hours

-Meanwhile, prepare sop: combine margarine, onion, lemon and mustard in saucepan.
-Cook over medium heat approximately 10 minutes or until onion is soft.
-Add remaining water

-Drain pheasant, sprinkle with salt and pepper to taste.
-Cook approximately 90 minutes over grill, turning occasionally and basting with sop

**Makes 4 servings

Judge Harney’s Baked Pheasant

1 pheasant
3 tablespoons melted margarine
1 cup muscadine wine
1/3 cup smoked BBQ sauce
Fajita Seasoning

-Combine BBQ sauce and margarine; brush inside and outside of pheasant.
-Sprinkle lightly with fajita seasoning inside and outside of pheasant
-Truss pheasant
-Place breast side up in covered baking pan
-Pour wine in baking pan
-Bake @ 350 for 90 minutes

**Makes 2 servings