Roast Pheasant
Roast Pheasant
Pheasants are very rich in flavor while being fairly lean. They have more protein, less fat and cholesterol than chicken, turkey, duck and beef; with fewer calories than duck and beef. Whether wild or farm raised, they typically weigh between 2-2 1/2lbs; one being enough for 2 people. Cooking whole pheasant at a lower temperature will allow them to stay moist, since they have a tendency to dry out from being so lean.
Servings: 2
Ingredients
- 1 whole pheasant 2-2.5lbs
- 1 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 3 medium carrots sliced
- 3 medium potatoes cubed
- 6 garlic cloves minced
- 1/2 cup chicken stock
Instructions
- Rub the pheasant with olive oil, herbs and the spices on top and underneath the skin. Place in a baking dish.
- Add in the carrots, potatoes, garlic, and chicken stock.
- Bake in a preheated 300° oven for 90 minutes until the skin is crispy and the vegetables are cooked through.
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