Recipe by kelly13jane
"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."
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rosemary, leaves stripped and chopped
chopped fresh thyme
whole pheasant, cleaned
salt and ground black pepper to taste
really gives it a great flavor, not dry at all with the basting! so impressed after my first time trying pheasant!
No game taste....make sure it doesn't cook too long or it gets too dry.
Smelled delicious and tastes even better. However we had to leave it in for an extra half hour.
only things that I changed were that I cooked in a glass baking dish and threw in a bit of orange juice. lovely
The best pheasant I have ever eaten. The only change I made was to roast it in my small Nesco, but I used the same temperature setting as in the recipe. It came out tender and flavorful. Six stars!
this was a really good recipe. it was it first time cooking pheasant, so we followed the recipe except we added some butter. everyone raved about the flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 653
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