Roast Pheasant
Elevate your dinner table with this elegant Roast Pheasant recipe, a true showcase of rustic flavors and culinary finesse. Perfect for a special occasion or a cozy weekend feast, this dish features tender whole pheasant, seasoned to perfection and infused with the aromatic goodness of garlic, fresh rosemary, thyme, and a hint of zesty lemon. Roasted to golden-brown perfection, the pheasants are basted with a luscious butter and olive oil mixture for maximum juiciness, while chicken stock in the roasting pan creates a flavorful base for drizzling over the finished dish. Ready in just 80 minutes, this impressive recipe serves four and pairs beautifully with roasted vegetables or creamy mashed potatoes. Whether you're a seasoned cook or a curious beginner, this recipe promises a satisfying culinary adventure that's as delightful to make as it is to enjoy.
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Recipe Information
Ingredients
- 2 whole (about 2-3 lbs each) pheasant
- 4 tablespoons unsalted butter
- 4 large garlic cloves
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 whole lemon
- 1 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pheasants under cold water and pat them dry using paper towels. Make sure the cavities are empty and clean.
Season the cavities generously with salt and pepper. Place half a lemon, two garlic cloves, two sprigs of rosemary, and three sprigs of thyme inside each pheasant.
In a small saucepan, melt the butter over low heat, then stir in the olive oil.
Truss the pheasants with kitchen twine to hold the shape and ensure even cooking. Brush the melted butter and olive oil mixture generously over the birds, coating them well.
Season the outside of the pheasants with salt and freshly ground black pepper.
Place the pheasants breast-side up on a rack in a roasting pan. Pour the chicken stock into the bottom of the pan.
Roast the pheasants in the preheated oven for 50-60 minutes, basting every 15 minutes with the pan juices to keep them moist. The internal temperature in the thickest part of the meat should read 165°F (74°C) when done.
Once roasted, remove the pheasants from the oven and transfer them to a cutting board. Tent them loosely with foil and let them rest for 10 minutes before carving.
Slice and serve the pheasant with the pan juices drizzled over it. Pair with roasted vegetables or buttery mashed potatoes for a complete meal.
Nutrition Facts
Calories |
6213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.9 g | 451% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 29.5 g | ||
| Cholesterol | 2164 mg | 721% | |
| Sodium | 7150 mg | 311% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 748.6 g | 1497% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 487 mg | 37% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 6359 mg | 135% | |
*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.
