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half a roast pheasant on a plate with mashed potatoes and gravy.
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5 from 2 votes

Roast Pheasant

This Roast Pheasant recipe is a delicious adventure into game cooking, made simple and enjoyable. It features a beautifully browned pheasant, seasoned with herbs and lemon, and roasted to perfection. The result is a tender, flavorful meat that's a real treat for any meal.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Rest Time10 minutes
Total Time2 hours
Course: Dinner
Cuisine: American
Keyword: pheasant recipe, roast pheasant
Servings: 2
Calories: 278kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 whole pheasant 2 to 3 pounds, cleaned and plucked
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 lemon sliced
  • 1 cup chicken broth low sodium
  • 1 cup white wine
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C).
  • Pat the pheasant dry with paper towels, ensuring it’s thoroughly dried. Season the cavity and outside with salt and pepper. Stuff the cavity with lemon slices, minced garlic, and chopped onion.
    process shots showing how to make roast pheasant.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the pheasant and sear on all sides until browned, approximately 2-3 minutes per side.
    process shots showing how to make roast pheasant.
  • Pour the chicken stock and white wine around the pheasant. Add the thyme and rosemary sprigs to the liquid. If you have a meat thermometer, insert it into the thickest part of the thigh without touching the bone.
    process shots showing how to make roast pheasant.
  • Place the skillet in the preheated oven and roast the pheasant for about 1 hour to 1 hour and a half or until the internal temperature reaches 165°F (74°C), basting occasionally with the pan juices.
    process shots showing how to make roast pheasant.
  • Once done, remove the pheasant from the oven and let it rest for about 10 minutes before carving. Serve the roast pheasant with your favorite sides and enjoy the delicious and succulent meat with a hint of herbaceous flavor.

Notes

  1. Choosing Your Pheasant: Opt for a young pheasant, as they tend to be more tender and flavorful.
  2. Temperature Check: Always use a meat thermometer to ensure the pheasant reaches the safe internal temperature of 165°F (74°C).
  3. Herb Variations: Feel free to experiment with different herbs like sage or marjoram for a personal twist.
  4. Resting Time: Allow the pheasant to rest for at least 10 minutes after roasting for juicier meat.
  5. Wine Pairing: A medium-bodied white wine, like Chardonnay or Sauvignon Blanc, complements this dish well.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 0.4mg | Sodium: 45mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 1mg