Best 11 Roast Pheasant Recipes

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In the realm of culinary delights, roast pheasant stands as a majestic dish, captivating taste buds with its succulent meat and distinctive flavor. This article presents a collection of delectable roast pheasant recipes, each offering a unique culinary journey. Embark on an adventure of flavors as we explore the art of roasting this game bird, guiding you through preparation, cooking techniques, and tantalizing accompaniments. Discover the classic Roast Pheasant with Chestnut Stuffing, a harmonious blend of savory flavors and textures. Delight in the aromatic Pheasant Roasted with Apples and Cider, a perfect balance of sweetness and tang. For a touch of rustic charm, try the Roast Pheasant with Wild Mushrooms, a celebration of earthy flavors. If you seek a sophisticated twist, indulge in the Roast Pheasant with Port Wine Sauce, where rich, fruity notes elevate the pheasant's natural elegance. And for those who relish a touch of heat, the Piri Piri Roast Pheasant offers a fiery, flavorful experience. These recipes cater to diverse tastes and occasions, ensuring an unforgettable dining experience.

Here are our top 11 tried and tested 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

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 WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES



Roast Pheasant With Wild Mushroom Duxelles and Roasted Vegetables image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons olive oil
2 cloves garlic, peeled and minced
2 1/2 cups mixed wild mushrooms, like shiitake, cremini and portobello
1 tablespoon chopped Italian parsley
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 pheasants, wing tips removed
2 heads roasted garlic
8 medium-size carrots, peeled, halved crosswise and quartered lengthwise
4 small baking potatoes, peeled and cut into 6 pieces
6 small onions, peeled and quartered

Steps:

  • Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
  • Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
  • Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 20 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 13 grams

ROAST PHEASANT WITH WILD RICE STUFFING



Roast Pheasant With Wild Rice Stuffing image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h

Yield Six servings

Number Of Ingredients 10

2 pheasants, 1 1/2 to 2 pounds each
1/4 pound raw wild rice
1 1/2 cups chicken broth
2 tablespoons unsalted butter
1 medium onion, finely chopped
1/4 pound mushrooms, chopped
1 stalk celery, minced
1 cup seedless grapes, unpeeled
1/4 to 1/2 cup dry Sherry
Salt and pepper to taste

Steps:

  • Wipe the pheasants with paper towels and leave them to air-dry overnight (or longer) in a cool place. Soak the rice overnight in water to cover. Drain.
  • Bring the chicken broth to a boil and slowly add the rice. Cover and simmer for one hour over low heat. Remove the rice from the pan and place it on paper towels to dry.
  • Melt the butter and saute the onions until they are soft. Add the mushrooms and celery and cook until the mushrooms begin to yield their juice.
  • Remove from the heat and add the grapes, Sherry and salt and pepper to taste. Mix in the wild rice. Stuff into the cavity of the birds and truss.
  • Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 7 grams, TransFat 0 grams

ROAST PHEASANT WITH GRAPES AND WALNUTS



Roast Pheasant with Grapes and Walnuts image

Pheasant is delicious roasted, so long as the game bird is very young. Ask your butcher for a young female pheasant, since their flesh is juicier than older pheasants. As easy to roast as turkey or chicken, pheasant is somewhat less fatty and, if not farm-raised, far more flavorful than commercial poultry.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

One 4-pound pheasant, washed and patted dry
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mixed fresh herbs, such as rosemary, thyme, savory, and basil
1 lemon, quartered
8 cipolline onions
1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1/2 cup Marsala wine
1 cup mixed green and red grapes
1/2 cup coarsely chopped walnuts
8 large radicchio leaves

Steps:

  • Preheat the oven to 425 degrees.
  • Rub the pheasant with the olive oil. Season with salt and pepper. Stuff with fresh herbs and the lemon and truss. Spread the onions in a roasting pan and lay the pheasant on top of them. Add the chicken stock and Marsala wine to the pan.
  • Roast 35 to 45 minutes, or until the thigh juices run clear when pricked with a fork, basting every 15 to 20 minutes with the pan juices. If the feet of the pheasant begin to darken, tent with foil. Transfer to a cutting board and let rest.
  • Meanwhile, transfer the roasting pan to the stovetop, skim the fat, and bring the pan juices to a boil, scraping any browned bits from the pan. Add the grapes and walnuts and cook 15 minutes, or until the grapes are soft and the juices are thickened. Crush some of the grapes with the back of a spoon to release their juices.
  • Slice the pheasant into 1/4-inch slices and serve over the radicchio. Spoon the grapes and walnuts alongside and season with salt and pepper.

ROAST WILD PHEASANT



Roast Wild Pheasant image

I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted.

Provided by Chuck in Killbuck

Categories     Pheasant

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 4

1 pheasant, cleaned,any size
1 teaspoon salt
herbed prepared stuffing, use your favorite
4 -6 slices bacon

Steps:

  • Preheat oven to 350°.
  • Lightly salt the inside of the bird and rub in with your hand.
  • Fill the cavity loosely with your favorite Herbed Suffing.
  • Truss the legs and place breast side up on a rack in a roasting pan.
  • Place Bacon slices over the breast side by side.
  • Roast for approximately 1 1/2 hours, or until tender.
  • Check after 75 minutes of cooking.

STUFFED ROAST PHEASANT WITH SHERRY WILD RICE



Stuffed Roast Pheasant With Sherry Wild Rice image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, roasts, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 12

1/4 cup wild rice
2 1/4 cups water
Salt and freshly ground pepper to taste
1 bay leaf
3 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely diced celery
2 tablespoons Sherry
1 pheasant with giblets (about 2 1/2 pounds)
1 tablespoon vegetable oil
1 whole onion, peeled and halved
1/4 cup fresh or canned chicken broth

Steps:

  • Preheat the oven to 425 degrees.
  • Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
  • Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
  • Spoon the rice mixture into the pheasant cavity and truss.
  • Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
  • Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
  • Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
  • Carve the pheasant; serve with hot gravy and the stuffing.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST PHEASANT



Roast Pheasant image

Provided by Craig Claiborne

Categories     dinner, roasts, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

3 pheasant, about 2 1/2 pounds each
Salt to taste if desired
Freshly ground pepper to taste
6 thin slices unsalted fatback, each slice measuring about 4 inches by 8 inches
1/4 cup corn, peanut or vegetable oil
Brown sauce (see recipe)
Squash stuffed with vegetables (see recipe)

Steps:

  • Sprinkle the inside of each pheasant with salt and pepper. The breast of each pheasant should be covered with 2 slices of fatback. The birds should then be trussed, with the string anchoring the fatback neatly in place. It is probably best in most cases that this be done by the butcher.
  • Preheat the oven to 450 degrees.
  • Heat the oil in a large roasting pan and brown the pheasants lightly on all sides. Arrange them, on their sides, in the roasting pan. Place in the oven and bake 10 minutes. Turn each pheasant on its other side and continue roasting 10 minutes.
  • Place the pheasants on their backs and continue roasting, basting often, about 15 minutes. Untruss the pheasants. Discard the strings and fatback. Continue roasting, with the pheasants resting on their backs, about 20 minutes or until the cavity liquid runs clear when one of the pheasants is held, tail side down, over the roasting pan.

ROAST PHEASANT STUFFED WITH CHESTNUT BREAD DRESSING



Roast Pheasant Stuffed With Chestnut Bread Dressing image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

4 cups finely cubed fresh white bread
2/3 cup finely diced celery
1 tablespoon finely chopped celery leaves
1/2 cup finely diced onion
1/2 teaspoon dried thyme
2 teaspoons dried crushed sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups peeled, cooked chestnuts, quartered
1/2 to 1 cup chicken broth, homemade or low-sodium canned

Steps:

  • Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.
  • Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.
  • Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
  • Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.
  • Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams

BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE



Brined Roast Pheasant

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

Provided by EdsGirlAngie

Categories     Pheasant

Time P1DT1h30m

Yield 2 serving(s)

Number Of Ingredients 11

8 cups water
1/2 cup kosher salt
1 cup brown sugar
1/4 cup real maple syrup
1 onion, chopped
3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)
1 pinch ground cloves
1/2 lemon, juice of (I do use it) (optional)
1 dash cayenne pepper (optional)
1 (2 lb) whole pheasants
2 tablespoons butter

Steps:

  • Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
  • Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
  • Add pheasant, cover and refrigerate overnight.
  • The next day, preheat oven to 350 degrees F.
  • Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
  • Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
  • Baste frequently!
  • And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

ROAST PHEASANT WITH MORELS



Roast Pheasant With Morels image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 1h5m

Yield 2 generous servings

Number Of Ingredients 7

1 pheasant, 2 to 2 1/2 pounds, with heart and liver
1/4 pound morels
2 shallots
3 tablespoons unsalted butter at room temperature
3 tablespoons fresh tarragon leaves
Coarse salt and freshly ground pepper to taste
1/2 cup chicken or veal stock, preferably homemade

Steps:

  • Two days in advance, place the unwrapped pheasant on a rack in the refrigerator with a plate underneath. Allow to air-dry, turning occasionally.
  • Preheat oven to 375 degrees. If they are gritty, rinse the morels quickly under running water and dry with paper towels. Slice the tops and stems. Soften the shallots in one tablespoon of butter in a skillet and add the morels. Cook over high heat until the liquid evaporates. Chop the liver and heart and briefly saute. Set aside.
  • Insert the remaining butter and the tarragon under the pheasant breast skin, distributing it as evenly as possible. Fill the cavity with the morel mixture, season to taste and truss.
  • Place the pheasant on its side in a roasting pan and roast for 10 minutes, basting when you do so. Turn on the other side and roast a further 10 minutes. Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.
  • Place the pheasant on a warm serving dish. Skim the fat from the roasting juices and add the stock. Bring to boil and simmer until reduced by half. Meanwhile, remove the morels from the pheasant cavity. Add them to the stock and simmer for 30 seconds. Pour into a heated sauce boat and serve separately.

Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 59 grams, Fiber 4 grams, Protein 105 grams, SaturatedFat 23 grams, Sodium 1656 milligrams, Sugar 5 grams, TransFat 1 gram

EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE - (4.7/5)



Emeril's Favorite Roast Pheasant - Emeril Lagasse Recipe - (4.7/5) image

Provided by ranmcm

Number Of Ingredients 12

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips
and necks trimmed
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter

Steps:

  • 1. Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. 2. Season the cavities and the outside of each pheasant liberally with salt and pepper. 3. Divide the chopped onion and carrot equally among the cavities of the pheasants. 4. Squeeze the juice from both halves of the orange and set aside. 5. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. 6. Insert 1 sprig of thyme into the cavity of each pheasant. 7. Arrange the pheasants in a large roasting pan, breast sides up. 8. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. 9. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) 10. Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. 11. Using a spoon, carefully remove as much extra fat from the pan as possible. 12. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. 13. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. 14. Swirl in the butter and remove from the heat. 15. Season, to taste, with salt and pepper. 16. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. 17. Serve 1/2 pheasant per person, napped with some of the sauce. *Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.

Tips:

  • Brine the pheasant: Brining the pheasant helps to tenderize the meat and add flavor. You can use a simple brine made with water, salt, and sugar, or you can add other ingredients like herbs, spices, and citrus fruits.
  • Roast the pheasant at a high temperature: Roasting the pheasant at a high temperature helps to create a crispy skin and juicy meat. The ideal roasting temperature for pheasant is 425°F (220°C).
  • Use a meat thermometer to ensure that the pheasant is cooked properly: The internal temperature of the pheasant should reach 165°F (74°C) before it is done. Insert the meat thermometer into the thickest part of the thigh, being careful not to touch the bone.
  • Let the pheasant rest before carving: Letting the pheasant rest for 10-15 minutes before carving allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
  • Serve the pheasant with your favorite sides: Pheasant can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or wild rice. You can also serve it with a simple gravy or sauce.

Conclusion:

Pheasant is a delicious and versatile game bird that can be roasted, grilled, or pan-fried. By following the tips above, you can ensure that your pheasant is cooked to perfection and enjoyed by all.

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