Ingredients
4
4 servings
- •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
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Stir rosemary and thyme into olive oil in a liquid measure; set aside.
- Rub pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour herb oil over pheasant.
- Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking.
- Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutritional Facts
Per 4 servings
- Calories: 840
- Carbohydrate: 0g
- Fat: 73g
- Fiber: 0g
- Protein: 45g
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