Roast Pheasant recipe
All Recipes Everyday Cooking RecipesIngredients
- 2 sprigs rosemary, leaves stripped and chopped 1 tablespoon chopped fresh thyme 1 cup olive oil 1 whole pheasant, cleaned salt and ground black pepper to taste
Nutrition Info
- 840.4 caloriescarbohydrate: 0.2 gcholesterol: 142 mgfat: 72.6 gfiber: 0.1 gprotein: 45.4 gsaturatedFat: 12.9 gservingSize: -sodium: 81.2 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Roast Pheasant
Directions
-
Preheat an oven to 250 degrees F (120 degrees C).
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.
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.