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Roasted Juniper Pheasant
Submitted by Little Dixie Hunter.
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~ 1 pheasant, cleaned and left whole
~ 1/2 cup juniper berries
~ 1/2 cup kosher salt
~ 1 tbsp black pepper
~ 1 tbsp Bells poultry seasoning
~ 1 medium onion, chopped
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Fill a pot large enough for the pheasant with cold water.
Grind the juniper berries, salt, pepper and poultry seasoning in blender with about 2 cups of water.
Stir the ground spices into the pot of water and submerge the pheasant under the water. Place in refrigerator for 6 to 8 hours.
Remove and quick rinse a little. Discard the water.
Place pheasant in roasting pan. Sprinkle the onion on and around the bird.
Roast uncovered at 400 degrees for 1½ hours or until the internal temperature reaches 180-200 degrees. Will be golden brown and juicy tender!
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