Roasted pheasant is cooked along with potatoes for an incredibly hearty dinner the whole family will enjoy. Whether you purchase yours at the store or you enjoy hunting for wild game, this pheasant recipe will quickly become a classic at your house. It's simple, comforting, and perfect for any occasion.
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Roasted pheasant is a simple, elegant dish that is suitable for any occasion. You don't have to be familiar with this bird to turn it into a fabulous dinner.
This method for roasting a pheasant is easy to follow. It may even become your new go-to dinner recipe for any time you have company!
🥘 Ingredients
As one of the most popular game birds, pheasant is not hard to find (so no need to hunt one yourself)! You can find it at many grocery stores (like Whole Foods), butchers, or order it online.
- Pheasant - 1 whole pheasant, between 2-2½ pounds.
- Olive Oil - 1 tablespoon of olive oil. Use extra virgin olive oil (EVOO) for the best results.
- Poultry Seasoning - 1 teaspoon of poultry seasoning. See my recipe or use your favorite brand.
- Baby Red Potatoes - 1½ pounds of baby red potatoes cut in half or quartered. No need to peel them.
- Garlic - 4 cloves of crushed garlic, about 4 teaspoons.
- Lemon - 1 large lemon halved or quartered.
- Salt & Pepper - ½ a teaspoon each, more or less to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Roast Pheasant
Roasted pheasant takes a little time, but the steps are fairly simple. You will need a saucepan, a basting brush, a roasting pan, and butcher's twine.
This recipe will easily serve 4 people. If you are hosting a larger get-together, you may want to make 2.
- Preheat. Preheat your oven to 400°F (205°).
- Season. Brush1 tablespoon of olive oil all over a 2-pound pheasant, then season with 1 tablespoon of poultry seasoning on all sides (including under the skin and in the cavity).
- Prepare the bird. Truss the legs by crossing them and tying them together with butcher's twine and tuck the wings under to keep them from burning.
- Prepare the veggies. Add 1 ½ pounds of cut baby red potatoes, 4 cloves of crushed garlic, and 1 cut lemon to the bottom of a roasting pan. Season the potatoes with a ½ teaspoon each of salt and pepper then place the pheasant on top.
- Roast. Transfer the pheasant and potatoes to the center of your oven's middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).
- Rest. Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving.
If you'd like some extra veggies, honey glazed carrots or roasted brussel sprouts would be a good choice. Add a side of garlic bread and you have a fabulous, well-rounded meal. Enjoy!
❓ Recipe FAQs
Pheasant is considered white meat, though it is darker than chicken (particularly wild pheasant). Farm-raised pheasant will be slightly lighter in color than those found in the wild.
This 2 pound pheasant roasted for 50 minutes, or about 25 minutes per pound. A meat thermometer is the best and most reliable way to achieve your desired level of doneness.
Pheasant is very lean, which means it is best when it is not cooked well-done. Farm raised pheasant is comparable to chicken, with a subtle gamey flavor. Wild pheasant will taste gamier and the meat is somewhat pungent.
🥩 More Wild Game
- Elk Burgers
- Pan Seared Duck Breast
- Venison Chili
- Rabbit Stew
- Smoked Bison Prime Rib
- Venison Tenderloin Roast
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📖 Recipe Card
Roasted Pheasant
Ingredients
- 2 lbs pheasant (1 whole pheasant, between 2-2½ pounds)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon poultry seasoning
- 1½ lbs baby red potatoes (halved or quartered)
- 4 cloves garlic (crushed)
- 1 large lemon (halved or quartered)
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°).
- Brush oil all over the pheasant, then season with poultry seasoning on all sides (including under the skin and in the cavity).
- Truss the legs by crossing them and tying them together with butcher's twine and tuck the wings under to keep them from burning.
- Add the baby red potatoes, crushed garlic, and lemon to the bottom of a roasting pan. Season the potatoes with salt and pepper then place the pheasant on top.
- Transfer the pheasant and potatoes to the center of your oven's middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).
- Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving.
Notes
- Wild pheasants tend to be smaller birds than farm-raised. If roasting wild pheasant, make sure to adjust the cooking time accordingly.
- Set your pheasant out 40 minutes prior to cooking so it may come up to room temperature. A cold bird will take longer to cook (this also helps it cook evenly)!
- To store: Leftover roasted pheasant should be refrigerated in an airtight container and enjoyed within 2-3 days. You may also freeze leftovers in the same airtight container or a heavy-duty freezer storage bag for up to 3 months.
- To reheat: Defrost frozen pheasant in the fridge overnight. Place the leftovers in a baking dish with a splash of broth or water and cover it tightly with foil. Reheat at 300°F (150°C) until it reaches an internal temperature of 165°F (74°C), about 25 minutes.
Anonymous says
Penso che ,con i vostri consigli,riuscirò a cuocere un buon fagiano.Grazie. (I think that, with your advice, I will be able to cook a good pheasant. Thank you.)