Name: Pot-Roast Pheasant Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 whole pheasant; 2 tablespoons vegetable oil; 1 onion, sliced; 2 carrots, chopped; 2 cloves of garlic, minced; 1 cup chicken broth; 1 cup red wine; 2 sprigs of fresh rosemary; Salt and pepper to taste

How To Make Pot-Roast Pheasant

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Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

1 whole pheasant
2 tablespoons vegetable oil
1 onion, sliced
2 carrots, chopped
2 cloves of garlic, minced
1 cup chicken broth
1 cup red wine
2 sprigs of fresh rosemary
Salt and pepper to taste

Instructions

Preheat the oven to 325°F (160°C).
Season the pheasant with salt and pepper.
Heat the vegetable oil in a large pot over medium-high heat. Brown the pheasant on all sides.
Remove the pheasant from the pot and set aside.
In the same pot, add the sliced onion, chopped carrots, and minced garlic. Cook until softened.
Add the chicken broth, red wine, and rosemary sprigs to the pot. Bring to a simmer.
Return the pheasant to the pot and cover with a lid.
Transfer the pot to the preheated oven and roast for 2 hours, or until the pheasant is cooked through and tender.
Remove the pot from the oven and let the pheasant rest for a few minutes before serving.
Serve the pot-roast pheasant with the cooked vegetables and pan juices.