Roast Pheasant

4.7
(17)

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

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

Directions

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

  2. 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.

  3. 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 (per serving)

840 Calories
73g Fat
0g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 840
% Daily Value *
Total Fat 73g 93%
Saturated Fat 13g 65%
Cholesterol 142mg 47%
Sodium 81mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 45g
Vitamin C 12mg 58%
Calcium 28mg 2%
Iron 3mg 15%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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