Ingredients2 h 25 m servings 840 cals
- 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.
Per Serving: 840 calories; 72.6 g fat; 0.2 g carbohydrates; 45.4 g protein; 142 mg cholesterol; 178 mg sodium. Full nutrition
ReviewsRead all reviews 9
really gives it a great flavor, not dry at all with the basting! so impressed after my first time trying pheasant!
No game taste....make sure it doesn't cook too long or it gets too dry.
Smelled delicious and tastes even better. However we had to leave it in for an extra half hour.
only things that I changed were that I cooked in a glass baking dish and threw in a bit of orange juice. lovely
this was a really good recipe. it was it first time cooking pheasant, so we followed the recipe except we added some butter. everyone raved about the flavor!
I was very nervous about cooking our first pheasant as the bird is quite expensive. This recipe was easy to follow, and we ended up with a flavorful, tender meal. http://www.oureatinghabits.com/...
I cooked the pheasant in my electric roaster. Fortunately, I checked the temperature at 90 minutes because it was done at that point. The flavor was delicious. Thanks for sharing the recipe!
The best pheasant I have ever eaten. The only change I made was to roast it in my small Nesco, but I used the same temperature setting as in the recipe. It came out tender and flavorful. Six ...