Roast Pheasant

Name: Roast Pheasant
Ingredients: 2 sprigs rosemary, leaves stripped and chopped; 1 tablespoon chopped fresh thyme; 1 cup olive oil; 1 whole pheasant, cleaned; salt and ground black pepper to taste

5 ingredients

3 steps

Ingredients

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Directions

1

Preheat an oven to 250 degrees F (120 degrees C).
2

Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
3

Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). 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. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.