Roast Pheasant with Coriander and Lime Stuffing

Pheasants benefit from a little stuffing placed under the skin before they are roasted. It adds flavour, helps to brown the skin and most important of all keeps the bird from drying out. Any number of different herbs or other ingredients can be used - a duxelles of mushrooms or a parsley-garlic butter for example. If you make a little sauce, carry the same flavour through in it.