Honey Roasted Pheasant
Elevate your next dinner with the rustic elegance of Honey Roasted Pheasant, a dish that pairs tender, golden-brown pheasant with a rich, caramelized glaze of honey, soy sauce, and Dijon mustard. This recipe combines the earthy aroma of fresh rosemary and garlic with the zesty brightness of lemon, creating a harmonious balance of flavors. Basted in savory pan juices and roasted to perfection, the pheasant remains juicy and full of vibrant flavor. Simple yet sophisticated, this dish is perfect for special occasions or luxurious weeknight dinners. Pair it with roasted vegetables or creamy potatoes for a show-stopping meal that’s guaranteed to impress. Ready in just 90 minutes, this recipe is your go-to for creating restaurant-quality poultry at home!
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Recipe Information
Ingredients
- 1 Whole pheasant
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 sprigs Fresh rosemary
- 3 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lemon
- 1 cup Chicken or pheasant stock
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pheasant under cold water and pat dry with paper towels. Season the inside and outside generously with salt and black pepper.
In a small bowl, whisk together the honey, soy sauce, Dijon mustard, and juice of half a lemon. Set aside.
In an ovenproof skillet or roasting pan, heat olive oil over medium heat. Add the butter and melt it.
Sear the pheasant on all sides for about 3 minutes per side until the skin is golden brown.
Once seared, stuff the cavity of the pheasant with the rosemary sprigs, crushed garlic cloves, and the half lemon you’ve already juiced.
Brush the pheasant generously with the honey glaze, coating it evenly.
Pour the chicken or pheasant stock into the skillet or pan around the pheasant to help keep it moist during roasting.
Transfer the skillet or roasting pan to the preheated oven. Roast the pheasant for 60 minutes, basting it every 15–20 minutes with the pan juices.
When the internal temperature of the pheasant reaches 160°F (72°C) when measured in the thickest part of the breast, remove it from the oven.
Let the pheasant rest for 10 minutes before carving to allow the juices to redistribute.
Serve with roasted vegetables, potatoes, or a leafy green salad for a complete meal.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 70.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
