Herb-Roasted Pheasant with Root Vegetables

Ingredients

Pheasant

1 whole, cleaned and dressed

Salt

to taste

Black pepper

to taste

Unsalted butter

4 tablespoons

Chicken broth

1 cup

Fresh thyme

2 teaspoons, chopped

Fresh rosemary

2 teaspoons, chopped

Garlic

4 cloves, minced

Celery

2 stalks, chopped

Carrots

2 medium, chopped

Onion

1 large, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the pheasant generously inside and out with salt and pepper, ensuring the flavor penetrates the meat.
3. In a large ovenproof skillet, melt the butter over medium heat. Once melted and bubbly, add the pheasant and sear it on all sides until golden brown, about 5-7 minutes.
4. Remove the pheasant from the skillet and set aside on a plate. Add the chopped onion, carrots, celery, and minced garlic to the skillet, cooking until softened, about 5 minutes.
5. Return the browned pheasant to the skillet, placing it on top of the sautéed vegetables. Add the chopped rosemary and thyme, followed by the chicken broth.
6. Cover the skillet with a lid or aluminum foil and carefully transfer it to the preheated oven. Roast for approximately 1 hour, or until the internal temperature of the pheasant reaches 165°F (75°C).
7. Once cooked, remove the skillet from the oven and let the pheasant rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and flavorful dish.
8. Serve the carved pheasant with the roasted vegetables, spooning some of the pan juices over the top for added flavor.