• 1 pheasant
  • 1/4 c. canola oil
  • 1 Tbsp. honey
  • 1 Tbsp. lime juice
  • 3 limes
  • 1/4 tsp. paprika

Preheat oven to 400 degrees. Wash and slice limes into large wedges. In a small bowl, combine canola oil, honey, lime juice, and paprika. Stuff the cavity of the pheasant with the lime wedges. Place pheasant in a roasting pan and brush oil mixture on pheasant. Bake in oven for approximately one and a half hours. While baking, baste the pheasant every 20 minutes. When the pheasant is well browned and completely cooked remove it from oven and cover with it foil. Allow to rest for 15 minutes before serving.