Place a orange with the peel inside a 2-kilogram pheasant, perfectly clean (enough for 3 people). Rub the outside with lemon juice and the orange peel, salt, and pepper. Place on skewers and cook over low heat, turning the skewers slowly until the skin is nicely browned; then, pierce the skin with a fork to allow the fat to drip out (a light brushing with 4 tablespoons of honey mixed with 1 tablespoon of red wine vinegar will give it a more attractive color). Continue cooking and baste frequently with red wine or pork BBQ sauce. When the cooking time is almost complete, turn the skewers faster to crisp up the skin. Generally, the cooking time is about 15 minutes for 1/2 pound of pheasant. Serve on a large warmed platter and place around the pheasant quarters of orange cut into four pieces (remove the orange that was placed inside the pheasant). This same system can be used to cook goose as well.
Place a orange with the peel inside a 2-kilogram pheasant, perfectly clean (enough for 3 people). Rub the outside with lemon juice and the orange peel, salt, and pepper. Place on skewers and cook over low heat, turning the skewers slowly until the skin is nicely browned; then, pierce the skin with a fork to allow the fat to drip out (a light brushing with 4 tablespoons of honey mixed with 1 tablespoon of red wine vinegar will give it a more attractive color). Continue cooking and baste frequently with red wine or pork BBQ sauce. When the cooking time is almost complete, turn the skewers faster to crisp up the skin. Generally, the cooking time is about 15 minutes for 1/2 pound of pheasant. Serve on a large warmed platter and place around the pheasant quarters of orange cut into four pieces (remove the orange that was placed inside the pheasant). This same system can be used to cook goose as well.
