How to Make Roast Pheasant - A Step-by-Step Guide

Roast Pheasant is a classic dish that has been enjoyed for centuries, particularly in Europe and North America where pheasants are abundant. This elegant and flavorful bird has a rich, gamey taste that pairs well with a variety of herbs, spices, and other ingredients. Whether you're cooking for a special occasion or simply looking to enjoy a delicious and hearty meal, roast pheasant is sure to impress your guests and satisfy your taste buds.

Preparation is key when it comes to cooking...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Additional Time: 10 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 4

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Stir rosemary and thyme into olive oil in a liquid measure; set aside.
  • Rub pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour herb oil over pheasant.
  • Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking.
  • 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.
  • Nutrition

    840 cal.

    • Total Fat: 73g
    • Saturated Fat: 13g
    • Cholesterol: 142mg
    • Sodium: 81mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Protein: 45g
    • Vitamin C: 12mg
    • Calcium: 28mg
    • Iron: 3mg
    • Potassium: 493mg