Recipes Everyday Cooking Roast Pheasant 4.6 (19) 13 Reviews 5 Photos This roast pheasant recipe is quick, simple, and has an autumn feel. It is very good roasted with diced potatoes, carrots, and seasonal squash (I like acorn squash). You can cook it at a higher temperature for a shorter time — just be sure to baste often since it is a very lean meat. Submitted by kelly13jane Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 2 hrs Additional Time: 10 mins Total Time: 2 hrs 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Dotdash Meredith Food Studios Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper. Dotdash Meredith Food Studios Place into a close-fitting roasting pan. Pour herb oil over pheasant. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios I Made It Print 34 home cooks made it! Nutrition Facts (per serving) 840 Calories 73g Fat 0g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 840 % Daily Value * Total Fat 73g 93% Saturated Fat 13g 65% Cholesterol 142mg 47% Sodium 81mg 4% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Protein 45g 91% Vitamin C 12mg 13% Calcium 28mg 2% Iron 3mg 15% Potassium 493mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.