Weeknight Pheasant Roast
- For the Bird:
- 1 whole pheasant
- Juice from one lemon
- 1 tbsp salt
- 5 tbsp unsalted butter
- 2 tsp black pepper
- 1 tbsp herbs d'provence
- 2 tsp thyme
- 2 tbsp garlic
- A small bunch of parsely
- For the veggies:
- 8 baby potatoes (cut in halves)
- 12 baby carrots
- 1 ambrosia apple (chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic
- Heat the oven to 400 degrees.
- Add all the veggie ingredients into a bowl and toss to combine.
- Pour the veggies into an oven safe casserole dish.
- Melt the butter for the Bird in a microwave until soft
- Pour butter, lemon juice and bird spices into a bowl and combine.
- Wipe the bird with a paper towel and place it on top of the veggies in the casserole dish.
- Pour bird marinade all over the bird, and ensure that a lot of the marinade gets inside the cavity.
- Rub the marinade all over the bird.
- Place bird inside the oven and cook uncovered for about 15mins or until bird turns golden brown.
- Flip the bird over to the other side for about 15 mins to brown that side too.
- Now cover the casserole dish with some foil and reduce the oven temperature to 300 degrees.
- Cook for about 20 mins or until the bird reaches an internal temperature of 170 degrees
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=1939
3.5.3208