Name: Pot-roasted Pheasant Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: British
Ingredients: 1 whole pheasant; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 4 cloves of garlic, minced; 1 cup chicken broth; 1/2 cup red wine; 2 sprigs of fresh rosemary; Salt and pepper to taste

How To Make Pot-roasted Pheasant

Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.

Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours and 20 minutes

Serves:

Ingredients

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

Instructions

Preheat your oven to 325°F (163°C).
Season the pheasant with salt and pepper.
Heat the olive oil in a large oven-safe pot over medium-high heat.
Brown the pheasant on all sides, then remove it from the pot and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5 minutes until slightly softened.
Pour in the chicken broth and red wine, scraping the bottom of the pot to deglaze.
Add the rosemary sprigs and return the pheasant to the pot.
Cover the pot with a lid and transfer it to the preheated oven.
Roast for 2 hours, or until the pheasant is cooked through and tender.
Remove the pheasant from the pot and let it rest for 10 minutes before serving.
Serve the pot-roasted pheasant with the vegetables and pan juices.