We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
120 minutes
145 minutes
- 2 sprigs rosemary, leaves stripped and chopped
- 1 tablespoon chopped fresh thyme
- 1 cup olive oil
- 1 whole pheasant, cleaned
- salt and ground black pepper to taste
- Collect all the ingredients needed and preheat the oven to 250°F (120°C).
- Mix fragrant rosemary and thyme into the aromatic olive oil in a measuring cup, then set it aside. Season the pheasant generously inside and out with salt and pepper.
- Fit the pheasant snugly in a roasting pan and drizzle herb oil over it.
- Place in the preheated oven for 1 hour until golden, then cover with foil and bake until the thigh reaches 180°F (82°C), around 1 hour. Baste with pan juices every 30 minutes. Rest for 10 minutes before slicing.
Similar Recipes
- 25min
Game salad recipe | Oliver recipes
Delicious game bird medley using roast partridge and pheasant, or substitute with duck or chicken.
- 2hr30min
Arrosto misto
Irresistible Italian Sunday roast featuring five birds and a sausage wheel served over creamy, cheesy polenta. A guaranteed showstopper for a truly special meal.
- 5hr15min
Roasted game bird pie
Indulge in a divine roast bird pie with a flavorful herb-infused veggie base, encased in delectable pastry. Don't forget to turn the leftovers into a sumptuous stock!
- 95min
Wilted silverbeet with chickpeas, chorizo and crispy potatoes
Renowned chef praises underappreciated silverbeet, urging readers to incorporate it into their cooking.
- 50min
Fillet of beef with sauerbraten sauce
Indulge in a decadent red wine sauce with a delightful hint of ginger biscuits.