Roast Pheasant

4.7
(17)

This roast pheasant recipe is quick, simple, and has an autumn feel. It is very good roasted with diced potatoes, carrots, and seasonal squash (I like acorn squash). You can cook it at a higher temperature for a shorter time — just be sure to baste often since it is a very lean 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

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 the oven to 250 degrees F (120 degrees C).

  2. Stir rosemary and thyme into olive oil in a liquid measure; set aside.

  3. Rub pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour herb oil over pheasant.

  4. 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.

  5. 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 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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