Name: Roast Pheasant Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: European
Ingredients: 1 whole pheasant; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 4 cloves garlic, minced; 1 lemon, sliced; 1 onion, sliced; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 cup chicken broth

Roast Pheasant Recipe

Lexie Bittner Modified: February 14, 2024

Photos of Roast Pheasant Recipe

How To Make Roast Pheasant Recipe

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: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

1 whole pheasant
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 cloves garlic, minced
1 lemon, sliced
1 onion, sliced
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup chicken broth

Instructions

Preheat the oven to 375°F (190°C).
Rinse the pheasant under cold water and pat dry with paper towels.
In a small bowl, mix together the olive oil, salt, pepper, dried rosemary, dried thyme, and minced garlic.
Rub the pheasant all over with the oil and herb mixture, making sure to get it in the cavity as well.
Place the lemon slices, onion slices, fresh rosemary, and fresh thyme inside the cavity of the pheasant.
Truss the pheasant with kitchen twine to keep it in a compact shape.
Place the pheasant on a roasting rack inside a roasting pan.
Pour the chicken broth into the bottom of the roasting pan.
Roast the pheasant in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Baste the pheasant with the juices from the bottom of the pan every 30 minutes.
Remove the pheasant from the oven and let it rest for 10 minutes before carving.
Serve the roasted pheasant with the pan juices as a sauce.