Herb-Infused Roasted Pheasant

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 4
★★★★★
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If you're looking to elevate your dinner game, this Herb-Infused Roasted Pheasant is your ticket to a gourmet experience right at home. Simple yet elegant, this recipe brings out the best in pheasant, making it a perfect choice for special occasions or a cozy weekend meal.

Ingredients for Herb-Infused Roasted Pheasant

Pheasant is lean and flavorful, offering a gamey taste that's a delightful change from chicken or turkey. Olive oil and butter combine to keep the meat moist and add richness. Lemon provides a bright, tangy contrast, while garlic adds a robust depth. The trio of rosemary, thyme, and sage infuses the bird with earthy aromas, making each bite aromatic and flavorful. Chicken broth in the roasting pan ensures a moist cooking environment, helping to prevent the pheasant from drying out.

Tips & Tricks

  • Basting is key: Baste every 20 minutes to keep the meat juicy and flavorful.
  • Use a meat thermometer for accuracy: Insert it into the thickest part of the thigh without touching the bone for the best reading.
  • Room temperature pheasant cooks more evenly, so let it sit out for 30 minutes before cooking.

Serving Suggestions

This roasted pheasant pairs wonderfully with creamy mashed potatoes or a hearty wild rice pilaf. For a fresh touch, serve it alongside a crisp green salad with a lemon vinaigrette. A glass of light red wine, like Pinot Noir, complements the flavors beautifully.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs if fresh are unavailable. Use about one-third of the amount since dried herbs are more concentrated.
How do I store leftovers?
Store any leftover pheasant in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying it out.
What if I don't have a roasting rack?
You can improvise by placing the pheasant on top of a bed of chopped vegetables, like carrots and onions, in the roasting pan.

Herb-Infused Roasted Pheasant Recipe Walkthrough

First, preheat your oven to 375°F (190°C). While it's warming up, take a moment to pat the pheasant dry with paper towels. This step is crucial as it helps the skin crisp up nicely. Season the cavity of the bird generously with salt and pepper, ensuring the flavors reach deep inside.

Stuff the cavity with lemon slices and half of the minced garlic. This combination not only flavors the meat from the inside out but also keeps it juicy. Next, in a small bowl, create your herb mixture by combining olive oil, butter, chopped rosemary, thyme, sage, the remaining garlic, and a good pinch of salt and pepper. Rub this aromatic mix all over the pheasant, making sure every inch is well coated.

Place the pheasant on a roasting rack set in a roasting pan. Pour the chicken broth into the pan, which will create a steam bath for the bird, keeping it moist during cooking. Once your oven is ready, slide the pheasant in and let it roast for about 60 to 75 minutes. Be sure to baste the bird occasionally with the pan juices to enhance flavor and moisture. You'll know it's done when the internal temperature hits 165°F (74°C).

Once cooked, let the pheasant rest for about 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful.

Why You'll Love This Recipe

  • It's a unique twist on traditional poultry dishes, offering rich, gamey flavors.
  • The herb infusion creates a fragrant aroma that fills your kitchen with warmth.
  • Perfect for impressing guests without the fuss of overly complicated techniques.
  • Pairs beautifully with a variety of sides, allowing for a versatile dining experience.

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

Step-by-step 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.

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