Herb-Roasted Wild Pheasant with Root Vegetables
Ingredients
- •2 whole pheasants (2-3 lbs each)
- •6 tablespoons butter, softened
- •3 tablespoons fresh thyme, chopped
- •2 tablespoons fresh rosemary, chopped
- •6 cloves garlic, minced
- •4 carrots, cut into chunks
- •3 parsnips, cut into chunks
- •2 onions, quartered
- •1 lb fingerling potatoes
- •1/4 cup olive oil
- •1 cup chicken stock
- •Salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F. Pat pheasants dry inside and out with paper towels.
- 2
Mix softened butter with thyme, rosemary, and garlic. Season generously with salt and pepper.
- 3
Carefully loosen skin from breast meat and rub herb butter under the skin. Rub remaining butter over outside of birds.
- 4
Toss vegetables with olive oil, salt, and pepper. Arrange in large roasting pan.
- 5
Place pheasants on top of vegetables. Pour chicken stock into bottom of pan.
- 6
Roast for 1 hour to 1 hour 15 minutes, basting every 20 minutes, until internal temperature reaches 165°F.
- 7
Let rest 10 minutes before carving. Serve with roasted vegetables and pan juices.
About Pheasant
Pheasant has delicate, mild-flavored meat that's leaner than chicken. The breast meat is white while the legs are darker and more flavorful.