Best Roast Pheasant In A Clay Pot Recipes

ROAST PHEASANT

Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories 100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients

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

Steps:

Preheat an oven to 250 degrees F (120 degrees C).
Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). 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. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

ROAST PHEASANT IN A CLAY POT

Roast Pheasant In a Clay Pot image

Provided by Moira Hodgson

Categories dinner, one pot, roasts, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pheasants
2 tablespoons olive oil
6 juniper berries, crushed
Coarse salt and freshly ground pepper to taste
4 strips bacon

Steps:

Place clay pot in cold water and let soak for 10 minutes. Drain well.
Rub the pheasant with olive oil and place the juniper berries inside the birds. Season with salt and pepper inside and out.
Place the bacon over the breasts and put the birds in the clay pot. Place in a cold oven and set at 450 degrees. Bake for one-and-a-half hours.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 10 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams