- ¾ cups unsalted butter
- ¼ cup Wild Turkey Bourbon
- ½ teaspoon thyme
- ½ teaspoon pepper
- 1 tablespoon sea salt
- 2 pheasant; 3 pounds each
- 2 pounds seedless grapes
- 1 cup pecan pieces
- Preheat oven to 425ºF.
- Melt butter in small saucepan and mix in bourbon, thyme, pepper and salt. Rub birds inside and out with part of seasoned butter mixture.
- Mash half the grapes. Mix mashed grapes, whole grapes, and pecans with remaining seasoned butter until well blended.
- Place mixture inside birds and truss birds closed. Place birds on rack in open roaster, breast side up.
- Roast in preheated oven for 15 minutes.
- Reduce oven temperature to 325ºF.
- Continue baking for 45 minutes. Baste frequently with drippings.
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