Weeknight Pheasant Roast
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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
Instructions
  1. Heat the oven to 400 degrees.
  2. Add all the veggie ingredients into a bowl and toss to combine.
  3. Pour the veggies into an oven safe casserole dish.
  4. Melt the butter for the Bird in a microwave until soft
  5. Pour butter, lemon juice and bird spices into a bowl and combine.
  6. Wipe the bird with a paper towel and place it on top of the veggies in the casserole dish.
  7. Pour bird marinade all over the bird, and ensure that a lot of the marinade gets inside the cavity.
  8. Rub the marinade all over the bird.
  9. Place bird inside the oven and cook uncovered for about 15mins or until bird turns golden brown.
  10. Flip the bird over to the other side for about 15 mins to brown that side too.
  11. Now cover the casserole dish with some foil and reduce the oven temperature to 300 degrees.
  12. 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