Normally a mature rooster will serve two people, but four lusty diners can often make inroads on a third bird. No one feels really cheated, however, when the host splits a pheasant down the middle and serves him half.

General cooking time guide: Roast pheasant at 350 F for 35 to 40 minutes. Stuffed and roasted: 350 F for 1-1/2 hours. Cook on spit for 45 to 50 minutes. On a rotisserie for 40 minutes, basting frequently.

You can total-smoke birds, but Angus Cameron prefers part roasting them, finishing in the smoker.

_L. L. Bean Game and Fish Cookbook_ Angus Cameron and Judith Jones, 1983. Random House. Isbn 0-394-51191-3. Typos by Jeff Pruett.