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
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.
* 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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