Contributed by:
Smoky

First consideration is the condition of the bird/s. Well cleaned, all the shot paths cut out, no freezer burns, etc. I would cook the bird at abourt 250 degrees just until the temperature in the thigh registers 155. Then take it off to sit for 10 minutes before carving.

   olive oil
    Salt
    Pepper
    small tart apple, cored and sliced
    1 small onion quartered,
    1 stalk of celery, cut into 3"
       lenghts and sliced
    1 tsp. of rosemary, optional
    1/2 tsp. sage

I would rub the bird down good with olive oil, salt and pepper it and stuff the cavity a small tart apple, cored and sliced, a small onion quartered, a stalk of celery, cut into 3" lenghts and sliced and a t. of rosemary -- that's if you aren't offended by rosemary and 1/2 sage. I would put the bird on a rack in a shallow pan and add 1/4" of water to keep the first juices from burning. Check the pheasant after about 30 minutes and baste again with 1/2 oil, 1/2 water. Turn it over if the top starts to get too brown.

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