Roast Wild Pheasant

Elevate your next dinner with this elegant recipe for Roast Wild Pheasant, a dish that combines the rustic charm of game meat with aromatic herbs and hearty vegetables. Perfectly seasoned, this whole wild pheasant is basted with butter and roasted atop a bed of carrots, celery, and onions, ensuring both tenderness and flavor in every bite. Infused with lemon, garlic, thyme, and rosemary, the pheasant is finished with a crisp, golden skin that seals in its juiciness. A splash of dry white wine and chicken stock enhances the pan juices, creating a rich and savory sauce that’s perfect for drizzling. Ideal for cozy gatherings or impressing dinner guests, this recipe showcases the art of roasting wild game with simplicity and sophistication.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 whole (about 2-3 lbs) wild pheasant
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 whole, peeled garlic cloves
• 6 sprigs thyme
• 3 sprigs rosemary
• 2 medium, chopped carrots
• 2 chopped celery stalks
• 1 medium, chopped yellow onion
• 1 cup dry white wine
• 1 cup chicken stock
• 1 teaspoon (or to taste) salt
• 1 teaspoon (freshly ground, or to taste) black pepper
• 1 whole, halved lemon

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the wild pheasant under cool water and pat it dry with paper towels.

Step 3

Rub the outside of the pheasant with 2 tablespoons of butter, and drizzle the olive oil over it.

Step 4

Season the pheasant generously with salt and black pepper, including the cavity.

Step 5

Stuff the cavity of the pheasant with the lemon halves, 2 garlic cloves, 3 sprigs of thyme, and 1 sprig of rosemary.

Step 6

In a large oven-safe roasting dish, arrange the chopped carrots, celery, onion, and remaining garlic cloves to act as a vegetable bed.

Step 7

Place the pheasant breast-side up on top of the vegetables in the roasting dish.

Step 8

Scatter the remaining thyme and rosemary sprigs over the vegetables.

Step 9

Add the white wine and chicken stock to the roasting dish, ensuring some liquid surrounds the pheasant to keep it moist while roasting.

Step 10

Melt the remaining 2 tablespoons of butter and drizzle it over the pheasant.

Step 11

Cover the dish loosely with aluminum foil and place it in the preheated oven.

Step 12

Roast the pheasant covered for 40 minutes, basting it with the pan juices every 15 minutes to ensure even cooking and flavor.

Step 13

Remove the foil and increase the oven temperature to 400°F (200°C). Continue roasting for an additional 20 minutes to crisp up the skin. Check occasionally to ensure the skin doesn’t burn.

Step 14

Check for doneness by inserting a meat thermometer into the thickest part of the pheasant’s breast; it should read 165°F (74°C).

Step 15

Remove the pheasant from the oven and let it rest for 10-15 minutes before carving.

Step 16

Serve the roasted pheasant alongside the cooked vegetables and a drizzle of the pan juices for a flavorful and rustic meal.

Nutrition Facts

Serving size	1903.5 grams (1903.5g)

Amount per serving	% Daily Value*
Calories	1771

Total Fat 97.30g	125%
Saturated Fat 37.60g	188%
Polyunsaturated Fat 2.80g
Cholesterol 463mg	154%
Sodium 3214mg	140%
Total Carbohydrate 57.10g	21%
Dietary Fiber 17.80g	64%
Total Sugars 23.40g
Protein 130.10g	260%

Vitamin D 0IU	0%
Calcium 645mg	50%
Iron 19mg	106%
Potassium 3546mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 32.0%

Carbs: 14.1%