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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

840.4 calories; protein 45.4g 91% DV; carbohydrates 0.2g; fat 72.6g 112% DV; cholesterol 142mg 47% DV; sodium 81.2mg 3% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2011
really gives it a great flavor not dry at all with the basting! so impressed after my first time trying pheasant! Read More
(21)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2011
really gives it a great flavor not dry at all with the basting! so impressed after my first time trying pheasant! Read More
(21)
Rating: 5 stars
12/20/2010
No game taste....make sure it doesn't cook too long or it gets too dry. Read More
(12)
Rating: 4 stars
03/25/2012
Smelled delicious and tastes even better. However we had to leave it in for an extra half hour. Read More
(7)
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Rating: 5 stars
03/04/2013
only things that I changed were that I cooked in a glass baking dish and threw in a bit of orange juice. lovely Read More
(4)
Rating: 5 stars
01/22/2013
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! Read More
(2)
Rating: 5 stars
12/25/2013
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 stars! Read More
(2)
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Rating: 5 stars
09/12/2015
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/2015/01/26/roast-pheasant/ Read More
(1)
Rating: 5 stars
11/02/2014
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! Read More
(1)
Rating: 5 stars
05/18/2015
First time cooking pheasant it came out wonderful. I did have to cook over 1 hour longer because we had a larger than usual bird. Came out tender and not dry. Read More