Roast Pheasant
An easy method to prepare farm-raised roast pheasant, a traditional game bird in Eastern Europe.
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Instructions
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Preheat the oven to 325 F.
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Combine wine, vinegar, shallots, olive oil, sugar, garlic, dry mustard, oregano, basil, marjoram, 1 teaspoon salt, and pepper in a large zip-top bag.
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Optionally sprinkle salt in the pheasant cavity, then place the whole bird in the marinade, ensuring it's fully coated. Refrigerate for 30 minutes.
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Remove the pheasant from the marinade without rinsing.
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Place the breast-side up bird and the halved onion (in its cavity) into a lidded roasting pan. Cover and roast for 30 minutes.
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Uncover, baste the bird, and continue roasting for about 30 minutes until browned and the thighs move easily with clear juices.
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Remove the pheasant and let it rest for at least 5 minutes before carving and serving.