Entree: United Kingdom – England – Roast Whole Pheasant with Warm Dried Cherry Relish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 45 min

Additional 10 min

Total 55 min

Ingredients

- 1 whole pheasant, approx. 1.5 lb (700 g) total
- 2 tbsp (30 ml) ordinary cooking oil
- 1 cup (140 g) dried cherries
- 3/4 cup (180 ml) water (for rehydrating cherries)
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried rosemary
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Pat the pheasant dry and tuck the wing tips behind the shoulders.
2. Rub the outside and inside cavity of the pheasant with 1 tbsp (15 ml) ordinary cooking oil. Season inside and out with salt, to taste; black pepper, to taste; and 1/2 tsp (0.5 g) dried thyme and 1/2 tsp (0.5 g) dried rosemary, distributing the measured herbs evenly.
3. Place the pheasant breast-side up on a rack set in a shallow roasting pan. Roast in the preheated oven for 35–45 minutes, basting once with pan juices or the remaining 1 tbsp (15 ml) oil halfway through, until the juices run clear from the thickest part of the thigh and the skin is golden.
4. While the pheasant roasts, make the warm dried cherry relish: place 1 cup (140 g) dried cherries and 3/4 cup (180 ml) water in a small saucepan. Add 1/2 tsp (0.5 g) dried thyme and 1/2 tsp (0.5 g) dried rosemary.
5. Bring the cherries and water to a gentle simmer over medium-low heat, stirring occasionally. Cook 8–12 minutes until the cherries are plump and the liquid has reduced to a thickened, saucy consistency. Season the relish with salt, to taste; black pepper, to taste.
6. Remove the roasted pheasant from the oven and rest 8–10 minutes. Carve into portions and spoon the warm dried cherry relish over the carved meat to serve.