Pheasant For Dinner | Roast Pheasant

Roast Pheasant

Roast Pheasant

1 pheasant (2-2.5 pounds)
1 tablespoon olive oil
1 small lemon
1 small onion
4 peppercorns
¼ teaspoon salt
1 cup chicken stock

Remove inside and neck from bird. Rub salt in cavity and stuff cavity with peppercorns, lemon and onions. Rub pheasant skin well with olive oil and place bird breast side up in covered baking dish or Dutch oven. Add giblets, neck and stock. Cover and roast at 250 degrees for 1 hour. Uncover and increase oven temperature to 375° to allow skin to become crisp and brown. Test for doneness by placing meat thermometer in the thickest part of the breast. Birds should be cooked to 145-degree temperature.

Chef notes:
Pheasants are low in fat. It is important to roast at a low temperature. Cover tightly. Leftover pheasant is excellent in omelets, sandwiches or salads. If preparing more than one bird, reduce the stock by half for every additional bird. For example:1 bird = 1 cup stock, 2 birds = 1 ½ cup stock. One bird feeds two people.

If I'm looking for an easy dinner that feels hearty and slightly fancy, I love to roast a pheasant. It doesn't take a lot of prep time, it fills the house with a warm, pleasant aroma, and it can impress even the most picky eater. It is an easily adaptable meat, so I can substitute whatever aromatics or herbs and spices I have on hand. It lends itself to any number of side dishes, but can also be an excellent stand-alone dish. Leftovers never go to waste, and I love making a stock with the bones after the meat has been removed.

My favorite time to roast a pheasant is on a dreary, chilly day when I need something that smells like comfort food and tastes incredible.

Cook Time: 3 hours

Prep Time: 10 minutes

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