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

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