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Herb-Roasted Pheasant with Root Vegetables
Indulge in the rich flavors of this herb-roasted pheasant, a dish steeped in tradition and perfect for a special occasion or a cozy Sunday dinner. The pheasant, tender and succulent, is complemented by aromatic herbs and a medley of root vegetables that soak up all the delicious juices during roasting. This elegant dish not only showcases the gamey flavor of pheasant but also brings a touch of rustic charm to your table, making it an unforgettable culinary experience.
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
- Preheat your oven to 350°F (175°C).
- Season the pheasant generously inside and out with salt and pepper, ensuring the flavor penetrates the meat.
- 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.
- 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.
- 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.
- 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).
- 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.
- Serve the carved pheasant with the roasted vegetables, spooning some of the pan juices over the top for added flavor.
Tips
- For added depth of flavor, you can brine the pheasant in a mixture of water, salt, and herbs for a few hours before cooking.
- Feel free to substitute the root vegetables with seasonal options like parsnips or turnips.
- Pair this dish with a glass of Pinot Noir or a light-bodied red wine for a delightful dining experience.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 1 hour Calories: 380 Fat: 20g Carbs: 15g Protein: 40g Sodium: 600mg Sugar: 4g
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