Pheasant
Elevate your dinner table with this sumptuous roasted pheasant recipe, a perfect centerpiece for special occasions or a cozy gourmet feast at home. These whole pheasants are infused with the earthy flavors of fresh rosemary, thyme, and garlic, complemented by a luscious herb butter rubbed beneath and over the skin for maximum juiciness and flavor. Nestled on a bed of hearty roasted vegetables—carrots, potatoes, celery, and onion—and cooked with a splash of chicken stock, these golden-brown birds emerge tender, aromatic, and perfectly crisped. Basting with pan juices ensures a moist and flavorful result, while a hint of fresh lemon tucked inside enhances the robust yet delicate taste. Ready in just two hours and serving four, this recipe is your ticket to an effortlessly elegant meal that’s as impressive as it is satisfying.
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Recipe Information
Ingredients
- 2 whole pheasants
- 6 tablespoons unsalted butter
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 3 cloves garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lemon, sliced
- 2 tablespoons olive oil
- 1 cup chicken stock
- 2 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, cut into chunks
- 1 large yellow onion, quartered
- 4 medium potatoes, halved
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the butter, rosemary, thyme, minced garlic, salt, and pepper to form an herb butter mixture.
Pat the pheasants dry with paper towels. Gently loosen the skin over the breasts and rub about half of the herb butter under the skin of each bird. Rub the remaining butter on the outside of the pheasants.
Stuff each pheasant cavity with a few slices of lemon and any leftover rosemary or thyme sprigs.
In a large roasting pan, toss the carrots, celery, onion, and potatoes with the olive oil and a pinch of salt and pepper. Spread them into an even layer to create a bed for the pheasants.
Place the pheasants on top of the vegetable bed, breast side up.
Pour the chicken stock into the bottom of the roasting pan to help keep the pheasants moist during cooking.
Roast the pheasants in the preheated oven for 60–75 minutes, or until the internal temperature of the breasts reaches 165°F (74°C) and the juices run clear when pierced.
Baste the pheasants with the pan juices every 20 minutes to enhance flavor and keep the meat juicy.
Once done, remove the pheasants from the oven and loosely tent them with aluminum foil. Let them rest for 10 minutes before carving.
Serve the carved pheasants with the roasted vegetables and pan juices spooned over the top. Enjoy your elegant meal!
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1607 mg | 536% | |
| Sodium | 6270 mg | 273% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.3 g | ||
| Protein | 512.3 g | 1025% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 9589 mg | 204% | |
*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.
