There’s something incredibly heartwarming about a family gathering around a rustic table, the rich aroma of roasted pheasant filling the air. This Roast Pheasant with Herbs is not just a dish – it’s a celebration of togetherness, creativity, and the simple joys of seasonal cooking. As the golden-brown skin crackles under your knife and the tender, juicy meat is revealed, you’ll experience a symphony of flavors that has the power to create lasting memories. Perfect for holiday feasts or special family dinners, this recipe is bound to become a cherished tradition in your home.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Skill Level: Intermediate

Ingredients:

  • 1 whole pheasant (about 2-3 lbs)
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 lemon, quartered
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 cup chicken broth
  • 1 cup white wine

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the pheasant under cold water and pat dry with paper towels. Place it on a large, rimmed baking sheet.
  3. Rub the pheasant all over with olive oil, then season generously with salt and pepper.
  4. Stuff the cavity with lemon quarters, minced garlic, and a mixture of the chopped rosemary, thyme, and sage.
  5. Tie the legs together with kitchen twine to ensure even cooking.
  6. Pour the chicken broth and white wine into the baking sheet around the pheasant.
  7. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with the pan juices.
  8. Once done, remove the pheasant from the oven and let it rest for 10 minutes before carving.

Helpful Tips:

For a crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of roasting. If you’re new to roasting game, consider lining the baking sheet with vegetables like carrots, onions, and potatoes to catch the delicious drippings – they make a perfect side.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the juiciness of the meat. Remember, the pan juices make an excellent gravy – don’t let them go to waste!

Pairings:

This Roast Pheasant with Herbs pairs wonderfully with roasted root vegetables, creamy mashed potatoes, and a fresh green salad. Complement the meal with a glass of spiced wine or a crisp white wine for a complete dining experience.

We would love to see your roasted pheasant creations! Share your photos and experiences using #ZynahzRecipes or tag us on Instagram at @Zynahz.

Leave your feedback and comments on our website www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest recipes and updates, and follow us on social media for more cooking inspiration and family-friendly dishes.

Categorized in:

Bread & Baking, Global Recipes, One-Pot Recipes, Uncategorized,

Last Update: November 28, 2024