1 pheasant
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon MSG (optional)
Combine all ingredients but the pheasant in a medium
saucepan. Cook over low heat until peanut butter is
melted, stirring frequently.
Place the pheasant in a roasting pan. Pour the sauce
over the bird, cover and place in the refrigerator
overnight.
Bake at 350 degrees F for 1 hour, basting frequently
with the drippings.
