Honey Roasted Pheasant

- Pheasant quarters

- Red onions, sliced (2 cups)

- 1/2 cup of honey

- 1 oz of Cider vinegar

- Dry season mix of salt, white pepper, black pepper, garlic powder, sage

1) Season pheasant quarters with dry seasonings

2) Mix honey and vinegar together and coat the pheasant quarters

3) Put pheasant in oven at 450 degrees for 5 minutes then turn oven down to

350 degrees until done (about 20 minutes)

4) Saute red onions until they caramelize

Cajun cream sauce

- 2 cup of heavy cream

- 1/4 cup of olive oil

- 1/2 cup of diced peppers, mixture of red, green

- 1/4 cup of diced onions (red, yellow or white)

- 1/4 cup of diced tomatoes

(use the juice from the tomato or add 2 tablespoons of tomato juice)

- 1/4 cup of minced garlic

- 1 tablespoon of cayenne pepper

- 1 tablespoon of red pepper flakes

- Arrow root or cornstarch, as needed

- Optional 3 tablespoons of butter

- Optional - Tabasco sauce

- Salt and pepper to taste

1) Saute peppers and onions for about one minute

2) Add tomatoes, tomato juice, garlic, cayenne pepper, red pepper flakes

3) Saute mixture for 2 minutes

4) Add heavy cream and bring to a simmer, simmer for 15 minutes

5) Add arrow root / cornstarch to thicken

6) Season with salt and pepper to taste

7) You may add Tabasco sauce and/or butter for more flavor