Roast Pheasant
This roast pheasant recipe is quick, simple, and has an autumn feel. It is very good roasted with diced potatoes, carrots, and seasonal squash (I like acorn squash). You can cook it at a higher temperature for a shorter time — just be sure to baste often since it is a very lean meat.
rosemary, leaves stripped and chopped
2
sprigs
chopped fresh thyme
1
tablespoon
olive oil
1
cup
whole pheasant, cleaned
1
salt and ground black pepper to taste
 Gather the ingredients. 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.
