Herb-Roasted Pheasant

Follow our step-by-step guide on how to make Herb-Roasted Pheasant.

1. Step 1

   Begin by assembling all the necessary ingredients for your pheasant dish.

2. Step 2

   Preheat your oven to a gentle 250°F (120°C) to create the perfect cooking environment.

3. Step 3

   In a liquid measuring cup, blend the chopped rosemary and thyme with olive oil, setting this fragrant herb-infused oil aside for later use.

4. Step 4

   Generously season the pheasant, both inside and out, with salt and freshly ground black pepper, ensuring every inch is well-coated.

5. Step 5

   Nestle the seasoned pheasant into a snug roasting pan, allowing it to fit comfortably.

6. Step 6

   Drizzle the herb-infused olive oil over the pheasant, ensuring it is thoroughly coated for maximum flavor.

7. Step 7

   Place the pan in the preheated oven and let the pheasant bake for one hour.

8. Step 8

   After this initial cooking time, cover the bird with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh registers 180°F (82°C), which should take about another hour.

9. Step 9

   To keep the pheasant moist and enhance its flavor, baste it with the pan juices every 30 minutes.

10. Step 10

    Once the cooking is complete, carefully remove the pheasant from the oven and cover it with a double layer of aluminum foil.

11. Step 11

    Allow it to rest in a warm spot for 10 minutes before slicing and serving, letting the juices redistribute for a succulent finish.

12. Step 12

    Enjoy the delightful flavors of your perfectly roasted pheasant!.