Instructions: Brown sausage in a small skillet over medium heat, stirring occasionally. Drain well.

Rinse pheasant with cold water; pat dry. Combine sausage, apple, and next 5 ingredients; spoon mixture into cavity. If excess skin is intact, close cavity with skewers and truss with heavy cord.

Place pheasant, breast side down, on a rack in a roasting pan. Cover with aluminum foil. Bake at 325 degrees for 30 minutes. Turn pheasant breast side up. Combine butter and liquid smoke; brush over pheasant. Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees. Baste with butter mixture every 15 minutes.

This recipe yields 2 to 3 servings.

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