Roast Pheasant
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5
4 reviews
Excellent
Roast Pheasant
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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.
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Ingredients
- 1 whole pheasant 2 to 3 pounds, cleaned and plucked
- 2 tablespoons olive oil
- salt to taste
- black 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 prigs thyme fresh
- 2 prigs rosemary fresh
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.
- 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.
- 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.
- 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.
- 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.
Equipments used:
Notes
- Choosing Your Pheasant: Opt for a young pheasant, as they tend to be more tender and flavorful.
- Temperature Check: Always use a meat thermometer to ensure the pheasant reaches the safe internal temperature of 165°F (74°C).
- Herb Variations: Feel free to experiment with different herbs like sage or marjoram for a personal twist.
- Resting Time: Allow the pheasant to rest for at least 10 minutes after roasting for juicier meat.
- Wine Pairing: A medium-bodied white wine, like Chardonnay or Sauvignon Blanc, complements this dish well.
Nutrition Information
Show Details
Serving
1serving
Calories
278kcal
(14%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
0.4mg
(0%)
Sodium
45mg
(2%)
Potassium
339mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
112IU
(2%)
Vitamin C
35mg
(39%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 278kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 45mg | 2% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 35mg | 39% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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