Entrée: United Kingdom – Roast Pheasant with Herbs

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 15 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 15 min

Ingredients

1 whole pheasant, about 1.25 lb (570 g)
2 tbsp (30 ml) olive oil
Salt and pepper to taste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 cloves garlic, crushed
1 lemon, halved
1 cup (240 ml) chicken stock

Instructions

1. Preheat the oven to 375°F (190°C). Pat the pheasant dry with paper towels and season the inside and outside with salt and pepper. 

2. Stuff the cavity of the pheasant with rosemary, thyme, garlic, and one half of the lemon. Tie the legs together with kitchen twine.

3. Rub the outside of the pheasant with olive oil and squeeze the juice from the remaining lemon half over it.

4. Place the pheasant on a roasting rack in a baking dish and pour the chicken stock into the bottom of the dish.

5. Roast for 45 minutes to 1 hour, basting occasionally with the juices from the pan, until the pheasant is golden brown and the internal temperature reaches 165°F (74°C).

6. Let the pheasant rest for 10 minutes before carving and serving.

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