1 pheasant
1/2 c. lightly fried pork sausage
1/2 c. chopped apple
1/8 tsp. salt
1/2 tsp. chopped onion
Dash of pepper
1 c. bread crumbs
1/3 c. hot water

Wash pheasant; wipe dry. Sprinkle inside with salt. Mix together all other ingredients; stuff loosely into cavity. Close opening with skewers and lace shut. Sprinkle entire pheasant with salt and place breast side down on rack in roaster. Cover pan with aluminum foil. Roast at 325 degrees for 30 minutes. Mix 1/2 cup melted butter with 1/4 teaspoon liquid smoke seasoning and baste pheasant. Turn breast side up for remainder of roasting; baste with smoke-butter mixture every 15 minutes until tender. Keep covered until last few minutes when cover may be removed to brown pheasant. Serves 4.

The aluminum foil cover allows the smoke aroma to penetrate the meat, giving it a delicious flavor.