Welcome to The Outdoorsman's Kitchen category of our blog. Unlike most recipe sites, we aren't providing 10 pages of backstory that no one cares about before getting to our recipes. The Outdoorsman's Kitchen focuses on recipes that can be made with game meat. This recipe, roasted pheasant.
Pheasant, with its delicate and slightly gamey flavor, can make a delectable culinary centerpiece. Here's a simple and elegant recipe for Roast Pheasant with Root Vegetables, creating a flavorful and comforting dish that's perfect for a special occasion.
Roast Pheasant with Root Vegetables
Ingredients:
2 whole pheasants
4 slices of bacon
4 sprigs of fresh thyme
4 sprigs of fresh rosemary
2 tablespoons of butter
4 cloves of garlic, crushed
Salt and freshly ground black pepper
2 parsnips, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
1 large onion, cut into wedges
1 cup chicken or vegetable broth
Instructions:
Preheat your oven to 375°F (190°C).
Rinse the pheasants under cold water and pat them dry with paper towels. Season the cavities of the birds with salt and pepper. Place 2 sprigs of thyme and 2 sprigs of rosemary in each cavity.
In a large roasting pan, arrange the pheasants breast-side up. Lay the bacon slices over the breasts, then tuck the wings back behind the birds. Dot the pheasants with the butter and sprinkle the crushed garlic over them.
Surround the pheasants with the prepared root vegetables and onion wedges in the roasting pan. Season the vegetables with salt and pepper. Pour the broth into the pan for added moisture and flavor.
Place the roasting pan in the preheated oven and roast the pheasants and vegetables for approximately 1 hour and 15 minutes, or until the birds are golden brown and the juices run clear when pierced with a knife.
Once done, remove the roasting pan from the oven and transfer the pheasants to a cutting board. Cover them loosely with foil and allow them to rest for about 10 minutes.
While the pheasants are resting, gently toss the roasted root vegetables to coat them with the flavorful pan juices.
Carve the pheasants and serve alongside the roasted root vegetables. Spoon any remaining juices from the pan over the carved pheasant.
This roasted pheasant with root vegetables is a delightful, hearty dish that's perfect for sharing with family and friends and is a great way to enjoy a delicious meal. Consider serving it with a side of steamed greens or creamy mashed potatoes for an even better dining experience.
Comments