Roast Pheasant

Ingredients

• Servings: 4
• 2 sprigs rosemary, leaves stripped and chopped
• 1 tablespoon chopped fresh thyme
• 1 cup olive oil
• 1 whole pheasant, cleaned
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 25 mins


• preheat an oven to 250 degrees f (120 degrees c).
• stir the chopped rosemary and thyme into the olive oil and set aside. rub the pheasant inside and out with salt and pepper. place into a close-fitting roasting pan. pour the herb oil over top.
• bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees f (82 degrees c). remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.