A succulent and flavorful roasted pheasant, perfect for a special occasion or a gourmet family dinner.
Preparation time
20min
Cooking time
1h
Ingredients
4 Servings
- 0.5 teaspoon black pepper
- 50 grams butter
- 4 carrots
- 3 stalks celery
- 250 ml chicken broth
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 onions
- 2 pheasant
- 1 teaspoon salt
- 1 tablespoon thyme
Directions
Step 1
Preheat your oven to 190°C (375°F).
Step 2
Rub the pheasants all over with the softened butter and olive oil.
Step 3
Sprinkle the minced garlic, thyme, salt, and black pepper over the pheasants.
Step 4
In a roasting pan, place the carrots, onions, and celery to create a vegetable bed.
Step 5
Place the pheasants on top of the vegetables in the roasting pan.
Step 6
Pour the chicken broth into the pan to keep the pheasants moist during roasting.
Step 7
Roast in the preheated oven for about 60 minutes, basting occasionally with the pan juices.
Step 8
Check for doneness by ensuring the internal temperature of the pheasants reaches 74°C (165°F).
Step 9
Once done, remove the pheasants from the oven and let them rest for 10 minutes before carving.
Step 10
Serve the roasted pheasants with the cooked vegetables and pan juices.