Preheat oven to 350 degrees. Shake 1 tablespoon flour in a small oven cooking bag (10x16). Place bag within 2 inches deep roasting pan.
Pour cider into bag and use a wooden spoon to stir flour until smooth. Season body cavity of pheasant and brush outside with melted butter. Then sprinkle surface of bird with favorite seasoning.
Place half an apple or orange inside the body cavity and put pheasant in bag. Close bag with twist tie and make 6 half-inch slits in top of bag. Roast pheasant 1 1/2 hours or until tender.
If pheasant needs more browning, slit top of bag, turn oven to 400 degrees, and let brown last 15 minutes of cooking time. Spoon gravy from bag over your cooked pheasant.
