Pheasant cooked in the oven is a simple and elegant meal suitable for any celebration.

Pheasant and potatoes are roasted together to make a filling meal that the whole family will love. This recipe for pheasant will quickly become a family favorite, whether you buy it from the store or go out in search of wild birds. It's perfect for any event because it's easy to perform and soothing to listen to.

To roast a pheasant, all you need is a simple recipe.

Simple and elegant, roasted pheasant is a great choice for any dinner party. Making a delicious meal out of this bird requires no prior knowledge of its species.

Pheasants can be roasted in a simple manner using this method. It could easily replace your standard dinner menu when entertaining guests.

Square image of roasted pheasant in roasting pan with potatoes and lemons. An elegant and satisfying dinner of roasted pheasant and tender potatoes. Jump to:

Rhea Ingredients for Roasting

Pheasant is one of the most sought-after game birds, but you won't have any trouble locating it without going on a hunting expedition. It's sold at many supermarkets (including Whole Foods), butcher shops, and online.

Tall image showing the ingredients for roasted pheasant.
  • Whole Pheasant (1 bird, 2.2-2.5 lbs.)
  • Oil, Olive: 1 Tablespoon It's recommended that you use EVOO (extra virgin olive oil) for optimal results.
  • Sprinkling 1 tsp. of poultry seasoning over the chicken If you want to make this, follow my recipe or buy this specific brand.
  • Approximately 1.5 pounds of baby red potatoes, halved or quartered There's no need to peel them.
  • The equivalent of 4 teaspoons of crushed garlic from 4 cloves of garlic.
  • To make lemon juice, cut one large lemon in half or quarters.
  • Add salt and pepper to taste, starting with half a teaspoon of each.

The ingredients, measurements, and cooking instructions (including helpful hints) are all listed on the free printable recipe card below. *

Cooking Guide: Pheasant in the Oven

Cooking a pheasant in the oven is a multi-step process but well worth the wait. You'll also need butcher's twine, a roasting pan, a basting brush, and a saucepan.

The roasted meat from one pheasant is enough to feed four people. If you're having a lot of people over, you might want to double the recipe.

Process image 1 showing cut up potatoes and lemon in a roasting pan. Process image 2 showing seasoned pheasant. Process image 3 showing trussed pheasant in roasting pan on top of the potatoes and lemons.
  1. Preheat Turn on the oven and set the temperature to 400 degrees Fahrenheit (205 degrees Celsius).
  2. Season Season a 2-pound pheasant all over (including the cavity and under the skin) with poultry seasoning, and then brush it with 1 tablespoon of olive oil.
  3. In other words, get the bird ready. Crisscross the legs and tie them together with butcher's twine; tuck the wings under the body so they won't catch fire.
  4. Veggies, please! Put 4 crushed garlic cloves, 1 cut lemon, and 1 1/2 pounds of baby red potatoes in the bottom of a roasting pan. Put the pheasant on top of the potatoes that have been seasoned with half a teaspoon of salt and half a teaspoon of pepper.
  5. Roast Put the pheasant and potatoes on the middle oven rack and roast at 400 degrees Fahrenheit (205 degrees Celsius) for 45 to 50 minutes, or until the juices are clear and the internal temperature of the bird is 165 degrees Fahrenheit (74 degrees Celsius).
  6. Rest Take the pheasant out of the oven and place it on a cutting board or platter. Rest the roasted pheasant for 10 minutes with a sheet of aluminum foil over it.

If you're looking to up your vegetable intake, try some honey-glazed carrots or roasted brussels sprouts. And if you serve it with some garlic bread, you've got yourself a fantastic, balanced meal. Enjoy

When Cooked, Does Pheasant Have a Dark Flavor?

It's true that pheasant (especially wild pheasant) is darker than chicken, but it's still classified as white meat. Pheasants raised in captivity will have a more pastel hue than their wild counterparts.

In what time frame do you recommend roasting a pheasant?

Roasting this pheasant took 50 minutes, or 25 minutes per pound. The safest and most accurate way to cook meat to perfection is with a meat thermometer.

So, Tell Me, What Does Pheasant Basically Taste Like?

Given its high fat content, pheasant is at its best when cooked to a medium-rare. Pheasant raised in a farm environment tastes similar to chicken but has a more subtle, gamey flavor. The meat of a wild pheasant will have a gamier flavor and a more pronounced aroma.

Tall image of roasted pheasant in roasting pan with potatoes and lemons.

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The Recipe

Square image of roasted pheasant in roasting pan with potatoes and lemons.
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Pheasant and potatoes make for a hearty roast that the whole family will love. This pheasant dish will quickly become a family favorite, whether you buy it from the store or go on an annual hunting trip. It's ideal for any event, and yet so easy and soothing to listen to.
Total Time 1 hour 20 minutes
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  • Bake at 400 degrees Fahrenheit (205 degrees Celsius).
  • Oil the entire pheasant, inside and out (including the cavity), and then rub it all over with poultry seasoning.
    Flock of pheasants, 2 lb. 2 teaspoons of garlic powder, Chicken seasoning, 1 teaspoon
  • Cross the legs and tie them together with butcher's twine to prevent them from flapping, and tuck the wings under to prevent them from catching fire.
  • In the bottom of a roasting pan, combine the baby red potatoes, garlic, and lemon. Sprinkle some salt and pepper on the potatoes and then set the pheasant on top.
    112 ounces of red baby potatoes, In a pan, combine 4 garlic cloves, the size of a large lemon, 12 tsp salt and pepper
  • Place the pheasant and potatoes on the middle oven rack and roast for 45-50 minutes, or until the juices run clear and the thickest part of the bird reaches an internal temperature of 165°F (74°C).
  • Take the pheasant out of the oven and place it on a serving platter or a cutting board. Allow the roasted pheasant to rest for 10 minutes with a loose covering of aluminum foil before carving and serving.
  • Wild pheasants are typically smaller than their domesticated counterparts. Roasting wild pheasant requires some attention to timing.
  • 40 minutes before you plan to cook the pheasant, bring it out to room temperature. While this does help the bird cook more evenly, it also means that you'll have to wait longer to enjoy your meal.
  • Roasted pheasant can be stored in the refrigerator for up to two days in an airtight container. Any leftovers can be frozen for up to three months if stored properly in an airtight container or a sturdy freezer storage bag.
  • Defrost frozen pheasant in the refrigerator overnight before reheating. To reheat leftovers, place them in a baking dish with a small amount of broth or water and cover the dish tightly with foil. To reheat, heat at 300 °F (150 until an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius has been reached, which should take about 25 minutes).
Calories: 517 kcal (26%) | Carbohydrates: 31 g (10%) | Protein: 48 g (96%) | Fat: 22 g (34%) | Trans Fats: 6 g (38%) | Omega-3 Fatty Acids: 3 g | Omega-3 Fatty Acids: 11 g | Cholesterol: 138 mg (46%) | Sodium: 401 mg (17%) | Potassium: 1301 mg (37%) | Fiber: 4 g (17%) | Sugar: 3 g (3%) | Vitamin A: 377 IU (8%) | Vitamin C: 40 mg (48%) | Calcium: 58 mg (6%) | Iron: 4 mg (22%)
Whole roasted pheasant, simple roast pheasant, and pheasant recipes are all terms that can be used interchangeably with "best roasted pheasant."
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As a young girl spending time in her grandmother's kitchen, Angela discovered her love of cooking and baking. She worked in the restaurant business for a long time, and now she just wants to share her delicious dinner and dessert recipes with the world on Bake It With Love.

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