Roast Pheasant

This roast pheasant recipe uses just a few ingredients like rosemary, thyme, and olive oil to add incredible flavor to this slow-roasted autumn dish.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 840 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon chopped fresh thyme
• 1 cup olive oil
• 2 sprigs rosemary, leaves stripped and chopped
• 1 whole pheasant, cleaned

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.