Welcome to Zynahz, where every dish is an opportunity to create cherished memories with loved ones. Today, I’m thrilled to share a recipe that embodies the warmth and richness of family gatherings: Baked Pheasant with Honey and Mustard. This dish not only brings an exquisite flavor to your table but also a sense of seasonal celebration. Whether you’re hosting a special occasion or simply gathering for a weekend meal, this recipe promises to be a showstopper.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 whole pheasant (about 2-3 lbs), cleaned and patted dry
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 1 lemon, sliced
- Fresh thyme sprigs for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, olive oil, fresh thyme leaves, and minced garlic.
- Season the pheasant generously with salt and black pepper, both inside and out.
- Place the seasoned pheasant on a roasting rack in a baking dish.
- Brush the honey and mustard mixture all over the pheasant, ensuring it is well coated.
- Arrange the lemon slices around the pheasant and tuck a few inside the cavity for added flavor.
- Roast in the preheated oven for about 1 hour, or until the pheasant reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
- Baste the pheasant with the pan juices halfway through cooking to keep it moist and flavorful.
- Once done, remove the pheasant from the oven and let it rest for 10 minutes before carving.
- Garnish with fresh thyme sprigs and serve warm.
Helpful Tips
- For a sweeter glaze, add an extra tablespoon of honey.
- If pheasant is not available, this recipe works beautifully with chicken or duck.
- For an extra layer of flavor, marinate the pheasant in the honey and mustard mixture for 1-2 hours before roasting.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) to maintain moisture.
Pairings
This baked pheasant pairs perfectly with roasted root vegetables, creamy mashed potatoes, or a fresh green salad. For a delightful drink option, serve with a light white wine such as Sauvignon Blanc or a warm apple cider.
Thank you for joining me in bringing a touch of elegance and heartwarming flavor to your dinner table with this Baked Pheasant with Honey and Mustard. I would love to see your creations—share your photos using #ZynahzRecipes or tag us on Instagram! Don’t forget to leave your feedback on our website https://www.zynahz.com/. Subscribe to our newsletter for the latest updates and follow Zynahz on social media for more inspirational recipes. Happy cooking!
