Disjoint a plump pheasant.
Prepare a bowl with a small ladle olive oil, three fingers ripped rosemary, three fingers torn thyme, one fingertip sage, a two finger pinch kosher salt, three fingers freshly ground pepper, three fingers granulated garlic.
To the above add the pheasant and 8 or 9 halved little red potatoes, a hand of chopped mushrooms, and two hand-fulls of sweet peas.
Mix every thing together and make sure all is coated nicely with the oil and herb mixture. Lift every thing out of the bowl and place in small roasting pan. Place in 350 preheated oven for 20 minutes. At 20 minutes – drizzle the remaining olive oil herb mixture over everything in the roasting pan and put back in oven.
Done when pheasant and potatoes brown.
