Roast Pheasant

Prep Time:
15 mins

Cook Time:
2 hrs

Additional Time:
10 mins

Total Time:
2 hrs 25 mins

Servings:
4

Ingredients

Directions

Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).

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Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.

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Place into a close-fitting roasting pan. Pour herb oil over pheasant.

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Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

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For faster cooking, roast at 350°F (175°C) for 45 to 60 minutes, basting every 15 minutes to prevent drying.

You can stuff the cavity with halved garlic cloves or sliced orange for added flavor.

Nutrition Facts (per serving)