Pheasant
servings
4
dish
main
meal
dinner
prep
15min
cooking
120min
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Cooking instructions
1.
Preheat the oven to 480°F.
2.
In a bowl, mix 1 cup of olive oil with 2 chopped sprigs of rosemary and 1 tbs of freshly chopped thyme. Reserve.
3.
Rub the pheasant completely with salt and pepper and place it into a close-fitting oven dish. Brush with the oil mixture.
4.
Bake the pheasant for 1 hour. Then cover with foil and bake for another hour. Baste the pheasant with the cooking juices every 30 minutes.
5.
The pheasant is ready when the internal temperature reads 180°F. Allow to rest for 10 minutes under a double layer of foil before serving.
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