Roast Pheasant

Ingredients

• For the Marinade:
• 1/3 cup wine (dry red or white wine or plain water)
• 3 tablespoons vinegar (red wine or balsamic)
• 2 tablespoons shallots (minced)
• 1/4 cup olive oil
• 1 tablespoon sugar
• 1 tablespoon garlic (minced)
• 1 tablespoon dry mustard
• 1 tablespoon fresh oregano (chopped, or 1 teaspoon dried oregano)
• 1 tablespoon fresh basil (chopped, or 1 teaspoon dried basil)
• 1 tablespoon fresh marjoram (chopped, or 1 teaspoon dried marjoram)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• For the Pheasant:
• 1 whole pheasant (farm-raised, 2- to 3-pounds, washed and patted dry)
• Optional: salt
• 1 small onion (peeled and cut in half)

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