This easy whole roasted pheasant recipe is perfect over some roasted vegetables. Pheasant is very lean and cooks quick so it's easy to overcook and dry out, especially if it's a little guy / girl.
I have great clients. They give me food - like food they have hunted themselves. It gives me the opportunity to play with foods that you can't get at the grocery store. It also means that I have to start with a real simple recipe to figure out how to cook it correctly.
This pheasant had the skin removed. I would have preferred that the skin stayed on as it wouldn't have dried out so fast. If the skin is on, you will want to increase the searing time by a couple minutes.
I had two pheasants and cooked one whole and then cut the other into pieces. I preferred it cut because it cooks so fast and you could pull out the breast while letting the thigh cook a couple minutes longer. If you are not familiar with cutting it, then just cook it whole for a little bit longer.
Keep the veggies in sections on the baking sheet just in case they cook differently. For example, the onions may start to burn before the potatoes are done. In that case, you can remove them from the pan easier if it stays separate. (see pic below.)
If the skin is on the pheasant, make sure to dry it completely (and salt) before searing or roasting. Drying out the skin will make it more crispy.
Brining the bird for 24 hours will make it extra tender (but it's also one more step to remember). Boil 4 cups water, ¼ cup salt, 1 tablespoon sugar, and a bay leaf together. Important - Allow brine to cool to room temperature before putting the bird in it if you choose to brine your bird.
Pheasant tastes similar to chicken.
Serving Suggestion
Serve this Roasted Pheasant recipe with a gravy or a sauce / reduction, and / or add a side of smashed potatoes to make it more substantial
You May Also Like
If you like this easy Wild Pheasant dish, then you may also like one of these recipes using wild game or fish.
Things In My Kitchen:
- 13 x 18 baking pan sheets - Affordable price and two to boot.
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Easy Whole Roasted Pheasant
EatSimpleFood.com
This easy whole roasted pheasant recipe is perfect over some roasted vegetables. Pheasant is very lean and cooks quick so it's easy to overcook and dry out, especially if it's a little guy / girl.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3
- Category: Main Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 tablespoon vegetable oil
- 1 (1 ½ pound) pheasant, breast and thighs separated from carcass.
- salt
- black pepper
- 2 tablespoon olive oil
- 3 carrots, peeled & chunked
- 2 yukon gold potatoes, chunked
- 1 onion, thick slices
Instructions
- Preheat oven to 425F.
- Place carrots, potatoes, and onions on baking sheet in sections as they may all cook for different amount of times and need to be taken out. Toss each section with olive oil, salt, and pepper (directly on the pan). Cook uncovered ~12 minutes.
- Move veggies around (remove onions if done) and cook an additional 10 minutes (Remove carrots if done).
- Meanwhile: Salt and pepper the pheasant. Bring a large non stick oven safe pan to medium high heat and add enough oil to lightly coat the pan. Sear the top side of the pheasant for 2-3 minutes or until brown.
- Remove pan from oven and add the seared pheasant atop veggies and cook and additional 5-7 minutes or until pheasant is done (internal temperature reaches 165F).
- Cooking pheasant is a little like cooking duck. And you may need to play with this recipe depending on how big your bird is and if the skin is left on or taken off. Happy eating! Beckie!
Notes
- I like to keep the veggies in sections on the baking sheet just in case they cook differently. For example, the onions may start to burn before the potatoes are done. In that case, you can remove them from the pan easier if it stays separate.
- If the skin is on the pheasant, make sure to dry it completely (and salt) before searing or roasting.
- Brining the bird for 24 hours will make it extra tender. Boil 4 cups water, ¼ cup salt, 1 tablespoon sugar, and a bay leaf together. Important - Allow brine to cool to room temperature before putting the bird in it.
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