ROAST PHEASANT
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.
Provided by kelly13jane
Categories 100+ Everyday Cooking Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg
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Eleisha Ross
[email protected]I'm so glad I found this recipe.
Sharlene Wilson
[email protected]Thanks for sharing this recipe!
Fatjon Mulkurtaj
[email protected]I'm going to make this for my next dinner party.
Abad
[email protected]This looks amazing!
Opeyemi Fridaws
[email protected]I can't wait to try this recipe!
Queen Mhlanga
[email protected]Yum!
Chisom James
[email protected]5 stars!
Kayem Islam
[email protected]This recipe is a keeper!
Eman Gul
[email protected]I highly recommend this recipe to anyone looking for a delicious and easy way to cook pheasant.
Tatiana Gray
[email protected]I served the pheasant with roasted potatoes and asparagus and it was a perfect meal.
Victoria López
[email protected]I cooked the pheasant for a little longer than the recipe called for and it was still moist and juicy.
Hani Love
[email protected]I added some chopped carrots and celery to the roasting pan and it gave the pheasant a delicious flavor.
Len Canty
[email protected]I substituted chicken broth for the white wine and it turned out just as good.
ISLAM ZINDABAAD
[email protected]This was my first time cooking pheasant and it was surprisingly easy. The recipe was clear and concise and the results were fantastic.
Mst. Jomila
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved it!
Bikram gole
[email protected]I followed the recipe exactly and the pheasant turned out great. The skin was crispy and the meat was moist and flavorful.
Qazi Fayazafridi
[email protected]This recipe was absolutely delicious! The pheasant was cooked to perfection and the flavors were amazing. I will definitely be making this again.