Roasted Pheasant with Herbs
A succulent roasted pheasant dish infused with aromatic herbs, perfect for an elegant dinner.
Prep time: 15 minutesCook time: 1 hour 15 minutesServes: 4
Ingredients
2 pheasants
1/4 cup olive oil
3 cloves garlic, minced
1 lemon, sliced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
1 cup chicken broth
Instructions
1. Preheat your oven to 375°F (190°C).
2. Rinse the pheasants under cold water and pat dry with paper towels.
3. In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4. Rub the herb mixture over the pheasants, ensuring an even coating.
5. Place lemon slices inside the cavities of the pheasants.
6. Transfer the pheasants to a roasting pan and pour chicken broth around them.
7. Roast in the preheated oven for 60-75 minutes, basting occasionally, until the internal temperature reaches 165°F (75°C).
8. Allow the pheasants to rest for 10 minutes before carving and serving.
Storage
Store leftover pheasant in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until heated 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.
