Roasted Pheasant with Citrus and Rosemary

2 fresh pheasants

2 oranges- 1 sliced, 1 halved

1 lime- quartered

1 yellow onion- quartered

1/2 cup white wine

2 sprigs fresh rosemary

Salt and pepper

Squeeze halved oranges over birds. Stuff birds with lime and halved oranges. Lay orange slices ontop of birds. Top with salt and pepper. Drizzle with oil and roast in a 350 degree oven for about an hour. Last 1/2 hour pour wine over birds. Thigh should read about 155-160 degrees. Remove from oven and let rest before slicing.

Simple, juicy, flavorful. It screams the Fall!