Thanks everyone.  Those bags really come in handy for a drier meat like pheasant.  I rubbed it in and out with butter.  I put a whole roughly chopped onion inside.  I splashed some lemon juice over the top.  I rubbed it with paprika, garlic powder, salt, and pepper.  Fresh rosemary went over the top.  KSBoy took the skin off already; otherwise, the skin would have turned nice and crispy.  I follow this same procedure with whole chickens too, and if I have a whole lemon, I chop that roughly and put it inside the bird, rather than using the juice.

Cut half a dozen slits in the bag and bake at 350 degrees till falling apart.  Ladle the resulting butter/lemon/spice flavored juice over the top when you serve it.  Enjoy!