Looking for a simple and easy way to just roast your pheasant? Then this is the recipe for you!
- 1 MacFarlane Pheasant 2- 2.5 pounds
- 1 Tbsp Olive Oil
- 1 Lemon Small
- 1 Onion Small
- 4 Peppercorns
- 1/4 tsp Salt
- 1 Cup Chicken Stock
Preparing the Bird
- Remove inside and neck from bird.
- Rinse bird well in cold water.
- 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.
Roasting Your Pheasant
- Cover and roast at 250℉ for 3 hours.
- Test for doneness by placing meat thermometer in the thickest part of the breast. The pheasant should be cooked to an internal temperature of 180℉.
Here are a few tips to help ensure your roast pheasant is prepared to perfection.
- Do not cut lemons, as the white membrane will make the stock bitter.
- 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 1/2 cup stock
What is the ideal cooking temperature for a pheasant?We suggest cooking pheasants at 250℉ for 3 hours. Pheasants are low in fat, because of this, it is important to roast at a low temperature and cover tightly.
What should a cooked pheasant's temperature be?Pheasants should be cooked to an internal temperature of 180℉.
MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.