Roast Pheasant

Roast Pheasant

Made  times
kelly13jane 4

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 25 m servings 840 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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

I cooked the pheasant in my electric roaster. Fortunately, I checked the temperature at 90 minutes because it was done at that point. The flavor was delicious. Thanks for sharing the recipe!

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!

First time cooking pheasant, it came out wonderful. I did have to cook over 1 hour longer, because we had a larger than usual bird. Came out tender and not dry.

I was very nervous about cooking our first pheasant as the bird is quite expensive. This recipe was easy to follow, and we ended up with a flavorful, tender meal.

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 ...

From around the web