Roast Pheasant

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place into a close-fitting roasting pan. Pour herb oil over pheasant.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. 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.'}

📊 Nutrition Facts

Per serving (4 servings total)

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