Honey Roast Pheasant

1 pheasant
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional


Instructions: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 into the refrigerator overnight.

Bake at 350 degrees for 1 hour, basting frequently with the drippings.

This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.

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ROAST LEG OF LAMB WITH ARTICHOKES

5.5 pound leg of lamb
3 large cloves garlic, cut in thin slivers
0.25 cup olive oil
0.25 cup plus 2 tablespoons lemon juice, divided
2 teaspoons oregano
0.5 teaspoon rosemary, crumbled
0.5 teaspoon freshly ground black pepper
8 small or 4 medium-sized artichokes
Instructions:Preheat oven to 500 degrees F. Trim excess fat from lamb.
With sharp paring knife, cut small slits in lamb; insert
garlic slivers. Place lamb, rounded side up, in large shallow
roasting pan; set aside.

In small bowl, combine olive oil, 0.25 cup lemon juice,
oregano, 1 tsp. salt, rosemary and pepper; brush over lamb.
If using meat thermometer, insert into thickest part of lamb
without touching bone. Place lamb in oven. IMMEDIATELY
reduce temperature to 350 deg. F.

Roast 1.5 - 2 hours or until thermometer registers 140 degrees
for rare, 160 for medium, or 170 for well done. Baste lamb
with pan juices every 20 minutes.

Wash artichokes under cold running water; cut off tops 0.5 to
1 inch; trim stems, leaving about 0.5 inch stub; remove small
tough outer leaves at base; snip off prickly leaf tips with
scissors. Leave small artichokes whole. Spread petals
slightly with fingers. Scoop out fuzzy choke at stem end with
small spoon. Cut medium sized artichokes in half lengthwise;
scoop out choke.

Drop artichokes into large saucepan filled with cold water,
the remaining 2 tablespoons lemon juice and 1 tsp. salt, if
desired. Bring water just to a simmer; cover. Cook small
artichokes 20-25 minutes; medium sized ones for 25-30 minutes
or just until firm tender. To test, insert tines of fork into
stem end - it should be firm but "give" slightly; drain.

About 30 minutes before lamb is done, arrange artichokes in
roasting pan around lamb. Pour 0.5 cup hot water into
roasting pan. Baste artichoke with pan juices a few times
during final roasting.

Remove lamb to large serving platter; remove meat thermometer.
Arrange artichokes around lamb. Cover loosely with foil; let
stand 15 minutes before carving.

Pour off all drippings from roasting pan into large measuring
cup; let stand so that fat separates from juices at bottom;
remove fat and discard. Pour pan juices back into roasting
pan; add 0.5 cup hot water. Place roasting pan over low heat
and heat to serving temperature, stirring constantly. Pour
into gravy boat. Makes 8 servings.

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Southern Pot Roast

Ingredients
2 cans of Campbell's Cream of Mushroom Soup
1 envelope of onion soup mix (any brand)
2-1/2 lbs (1.1 kg). chuck, rump, or pot roast (up to 3-1/2 lbs (1.6 kg).)
black pepper to taste
4 cups (950 ml) water
4 carrots sliced or cut into lengths
4 medium sized potatoes
2 celery stalks, sliced into 1/2 inch slices
2 small onions, sliced
1/4 bell pepper, sliced
1 can of beef broth

Preparation
Use a 4 qt. pot.
Add 1 can of cream of mushroom soup and spread it around the bottem of the pot.
Place the roast in the pot.
Pour dry onion soup mix over roast and coat.
Add 4 cups (950 ml) of water to pot.
Pour in can of beef broth over roast.
Add second can of Cream of Mushroom Soup and spread over roast.
Add all vegetables and pepper to taste.
Bring to boil, stirring all ingredients together, including roast.
Cook on low heat for 3 to 4 hours until fork tender.
The mixture that the roast cooks in makes its own delicious gravy.

Comments
The liquid may be cloudy colored to begin, but keep an eye on it and stir when starts boiling again. Adjust heat. This discoloration will go away and will turn into a delicious gravy. And you will have fork tender pot roast. MMMMMMMM, good!

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