Preparation: 20 mins
Cooking: 40 mins
- 2 Oven Ready Pheasants
- 1 Cinnamon Stick
- 4 Allspice
- 4 Cloves
- 2 Star Anise
- 50g Butter
- 1 Orange
Rub the butter over the pheasant and season.
Blend the spices in a coffee grinder and sprinkle over the pheasant.
Cut the orange in half and place in the cavity.
Roast in a hot oven 200ºC for 35 minutes (pending size).
Baste with the butter during cooking.
Remove from the oven and allow to rest for 10 minutes before serving.