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Herb-Roasted Pheasant

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
145 min
SERVINGS
4 servings
Dinner
Herb-Roasted Pheasant
Ingredients
  • 2 sprigs rosemary, leaves stripped and chopped
  • 1 tablespoon chopped fresh thyme
  • 1 cup olive oil
  • 1 whole pheasant, cleaned
  • salt and ground black pepper to taste
Instructions
1
Collect and prepare the necessary components.
2
Preheat your oven to a medium-high temperature of 250 degrees Fahrenheit (or 120 degrees Celsius).
3
Combine the dried herbs, specifically rosemary and thyme, into a small amount of olive oil in a container; reserve for later use. Season the pheasant thoroughly with salt and pepper on both the inside and outside surfaces.
4
Position the seasoned pheasant in a suitable roasting dish. Drizzle the herb-infused oil over the bird.
5
Place the pheasant in the preheated oven and bake for a period of 1 hour, then cover it with aluminum foil and continue cooking until the internal temperature reaches a safe minimum of 180 degrees Fahrenheit (82 degrees Celsius), approximately another hour. Periodically baste the pheasant with the accumulated juices every 30 minutes during this time. Once done, remove it from the oven, cover with a sheet of aluminum foil doubled over itself, and allow it to relax in a warm environment for 10 minutes before slicing.