Herb-Infused Roasted Pheasant

Delight in a tender and aromatic herb-infused roasted pheasant, a dish that celebrates the rich flavors of the game bird with a medley of fresh herbs and a hint of citrus.

Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Serves: 4

Ingredients

1 whole pheasant (about 2-3 lbs)

2 tbsp olive oil

1 tbsp butter

1 lemon (sliced)

4 cloves garlic (minced)

1 tbsp fresh rosemary (chopped)

1 tbsp fresh thyme (chopped)

1 tbsp fresh sage (chopped)

Salt and black pepper to taste

1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).

2. Pat the pheasant dry with paper towels and season the cavity with salt and pepper.

3. Stuff the cavity with lemon slices and half the minced garlic.

4. In a small bowl, mix olive oil, butter, rosemary, thyme, sage, remaining garlic, salt, and pepper.

5. Rub this mixture all over the pheasant, ensuring it is evenly coated.

6. Place the pheasant on a roasting rack in a roasting pan and pour chicken broth into the pan.

7. Roast in the preheated oven for about 60-75 minutes, basting occasionally, until the internal temperature reaches 165°F (74°C).

8. Let the pheasant rest for 10 minutes before carving and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a preheated oven at 300°F (150°C) until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.