|Pheasant||3 Pound (1 Whole)|
|Pale dry sherry||1 Tablespoon|
|Salad oil||3 Tablespoon|
Season pheasant with salt and pepper to taste.
Sprinkle the inside of the cavity with Sherry.
Quarter apple, remove core, and stick clove in an apple piece.
Place apple pieces inside the cavity and truss bird.
Pour salad oil over a clean heavy paper bag until it is all coated.
Place bird inside the bag; fold over the top and secure with 2 paper clips.
Place in a roasting pan and roast in a 375° oven for 1 1/2 to 2 hours, or until tender.