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
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.