Roast Pheasant Best Family Recipes

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Roast Pheasant

"This is a short simple recipe for fresh pheasant that has a totally autumn experience to it. It is superb with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; simply be sure to baste frequently seeing that it's far a very dry meat."

Ingredients :

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped clean thyme
1 cup olive oil
1 entire pheasant, cleaned
salt and ground black pepper to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H25M

Preheat an oven to 250 tiers F (one hundred twenty degrees C).
Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inner and out with salt and pepper. Place into a close-becoming roasting pan. Pour the herb oil over top.
Bake the pheasant within the preheated oven for 1 hour, then cover with aluminum foil, and continue baking a further hour, or till an instantaneous-examine thermometer inserted into the thickest a part of the thigh, near the bone reads one hundred eighty levels F (82 tiers C). Remove from the oven, cover with a doubled sheet of aluminum foil, and permit to rest in a heat region for 10 minutes earlier than reducing. Baste the pheasant with the recent oil and juices from the pan each 30 minutes while cooking.

Notes :

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