Pheasant A La Orange - cooking recipe

Ingredients

1 Pheasant
1 Large California Orange (Cut into Squares)
3/4 c. Dry White Wine
2 tsp. Poultry Season and/or Sage
Salt & Pepper to Taste

Preparation

1. Clean and skin pheasant. Rub poultry seasoning, sage, salt, and pepper into the meat.
2. In a large casserole dish squeeze the orange over the
pheasant and place orange peels over the top of the
pheasant.
3. Add wine and place cover on dish. Place in hot oven for
50 minutes at 375\u00b0.