For an enhanced flavor profile, consider adding a clove of minced garlic to the herb-infused oil. If you prefer a crispier skin, you can increase the oven temperature during the last 15-20 minutes of cooking. Serve the roast pheasant with roasted root vegetables and a drizzle of pan juices for a complete and satisfying autumn meal.
Roast Pheasant
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS57
Embrace the essence of autumn with this straightforward roast pheasant recipe. Its simple preparation beautifully complements the bird's natural flavors, especially when paired with diced root vegetables like potatoes, carrots, and seasonal squash. The key to success is frequent basting, ensuring a succulent and flavorful result.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol142 mg
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Fiber0 g
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Protein45 g
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Saturated Fat13 g
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Sodium81 mg
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Fat73 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 250 degrees F (120 degrees C). (5 minutes)
02
StepIn a liquid measuring cup, combine the chopped rosemary and thyme with the olive oil. Stir well to infuse the oil with the herbs.
03
StepSeason the pheasant generously inside and out with sea salt and freshly ground black pepper.
04
StepPlace the seasoned pheasant in a close-fitting roasting pan. Pour the herb-infused oil evenly over the bird, ensuring it is well coated.
05
StepBake in the preheated oven for 1 hour. Then, cover the pheasant loosely with aluminum foil to prevent excessive browning. Continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, registers 180 degrees F (82 degrees C), approximately 1 hour more. (1 hour)
06
StepDuring the baking process, baste the pheasant with the pan juices every 30 minutes to maintain moisture and enhance flavor. (30 seconds)
07
StepOnce cooked, remove the pheasant from the oven. Cover it with a doubled sheet of aluminum foil and allow it to rest in a warm area for 10 minutes before carving and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)
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Shany Rodriguez
Apr 10, 2025I tried this recipe with duck, and it worked perfectly as well!
Astrid Hane
Mar 14, 2025Thank you for such a clear and easy recipe.
Mikayla Kutch
Mar 13, 2025This is my go-to recipe for roast pheasant now. It's consistently good.
Estell Keeling
Dec 27, 2024I added some garlic to the oil as suggested, and it was fantastic!
Eldridge Bartoletti
Dec 3, 2024The herb-infused oil made all the difference. My family loved it!
Sam Denesik
Nov 6, 2024Resting the pheasant is key - it was so tender!
Fanny Johnston
Nov 3, 2024This recipe was so easy to follow, and the pheasant turned out incredibly moist and flavorful!
Judd Lang
Oct 3, 2024Simple, elegant, and delicious. A perfect autumn dish.