Well I cooked the pheasant
 

It was skinned and not plucked like I though it was so I put it in a zipper bag with some Phillipene Soy Sauce and some seasoning for a couple hours.

Too it out and gave it a good rub with a mixture of cajum seasoning and some other stuff I added, wrapped it in bacon, trussed it up with string and put it in the rottiserie.

MMMMMM Good.

Only problem is now I am going to have to find a place to pheasant hunt because I want more.

Well I guess I can create some pheasant habitat on my 20 acres in Montana once we go to sttlement next Thursady

Thanks again for all the tips on how to cook it