Herbed Roasted Pheasant

Our Paleo ancestors frequently dined on wild birds and
most likely found them to be easy to prepare, with no
leftovers to store. Your family will enjoy this succulent dish
prepared with the freshest ingredients. SERVES 4

2 tablespoons extra virgin olive oil

1 tablespoon minced rosemary

1 tablespoon minced thyme

1 tablespoon minced sage

1 pheasant, 2-3 pounds

2 large carrots, chopped into large pieces

4 celery stalks, chopped into large pieces

1 small yellow onion, chopped into large pieces

Chicken Broth (page 193)

Preheat oven to 350 degrees.

Combine oil with rosemary, thyme, and sage and brush
over entire bird. Mix carrots, celery, and onion and stuff
inside cavity of pheasant.