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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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.