Preparation:
Brown sausage in a small skillet over medium heat, stirring occasionally. Drain well.
Rinse pheasant with cold water; pat dry.
Combine sausage, apple, and next 5 ingredients; spoon mixture into cavity. If excess skin is intact, close cavity with skewers and truss with heavy cord.
Place pheasant, breast side down, on a rack in a roasting pan. Cover with aluminum foil.
Bake at 325 degrees for 30 minutes. Turn pheasant breast side up. Combine butter and liquid smoke; brush over pheasant.
Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees. Baste with butter mixture every 15 minutes. |
