Roast Pheasant Recipe - Allrecipes.com
Roast Pheasant Recipe
  • READY IN ABOUT hrs

Roast Pheasant

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 25 mins

Directions

  1. Preheat an oven to 250 degrees F (120 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Dec 22, 2011

really gives it a great flavor, not dry at all with the basting! so impressed after my first time trying pheasant!

 
Dec 20, 2010

No game taste....make sure it doesn't cook too long or it gets too dry.

 

10 Ratings

Mar 25, 2012

Smelled delicious and tastes even better. However we had to leave it in for an extra half hour.

 
Mar 04, 2013

only things that I changed were that I cooked in a glass baking dish and threw in a bit of orange juice. lovely

 
Dec 25, 2013

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!

 
Jan 22, 2013

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!

 

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Nutrition

  • Calories
  • 840 kcal
  • 42%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 72.6 g
  • 112%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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