Roast Pheasant

Name: Roast Pheasant
Prep time: 15 min
Cook time: 120 min
Yield: 4
Ingredients: 2 sprigs rosemary, leaves stripped and chopped; 1 tablespoon chopped fresh thyme; 1 cup olive oil; 1 whole pheasant, cleaned; salt and ground black pepper to taste

⏱️ Ready in 2h 15m 🥄 Prep 15 min 🔥 Cook 2h 👥 4 servings

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

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🔗 Recipe adapted from AllRecipes

#Roasted #Dinner

📊 At a Glance

Prep 15 min

Cook 2h

Serves 4

Difficulty Easy

🛒 Ingredients

2 sprigs rosemary, leaves stripped and chopped

1 tablespoon chopped fresh thyme

1 cup olive oil

1 whole pheasant, cleaned

salt and ground black pepper to taste

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 840

% Daily Value*

Total Fat 72.6g 93%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 81mg 4%

Total Carbohydrate 0.2g 0%

Dietary Fiber 0.1g 0%

Total Sugars 0g

Protein 45.4g 91%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat an oven to 250 degrees F (120 degrees C).

Stir the chopped rosemary and thyme into the olive oil and set aside.

Rub the pheasant inside and out with salt and pepper.

Place into a close-fitting roasting pan.

Pour the herb oil over top.

Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).

Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.