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How to cook Pheasant

Preheat the oven to 220C, gas mark 7. Place the pheasant in a roasting tin and cook in the centre of the oven for 50 minutes. Baste frequently during cooking. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.

How to cook Pheasant Roast

2 sprigs rosemary, leaves stripped and chopped

1 tablespoon chopped fresh thyme

A cup olive oil

1 whole pheasant, cleaned

salt and ground black pepper to taste

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

Stir rosemary and thyme into olive oil in a liquid measure; set aside.

Rub pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour herb oil over pheasant.

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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