Basic Roast Pheasant

Serves 2 - Preparation :05 Cook 1:05 Stand :07 Total 1:17

Use as a guideline for basic pheasant cookery. This is the first step for making a pheasant soup or for pheasant quesadillas. If you just want a good roast pheasant dinner, follow this recipe.

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Ingredients

1 pheasant, 2-2 1/2 pounds
4 tablespoons butter
1 cup water
1 pinch salt and pepper

Instructions

Preheat your oven to 350 degrees.Wash the bird thoroughly in cold running water and pat dry. With your fingers, loosen the skin around the breast and put 1 tablespoon of butter under the skin on each side of the bird. Season inside the bird and the outer surface with salt and pepper. Place the bird in a small roasting
pan and add 1 cup of water and the remaining 2 tablespoons of butter.

Roast the pheasant for 60-70 minutes, basting every 20 minutes, until browned and firm. A meat thermometer inserted in the thigh joint should read 155 degrees. Remove from the oven and let rest for 5-8 minutes before carving. If you are going to remove the meat for another recipe allow the pheasant to cool completely. This will insure a moister meat.

NOTE: If roasting for an entree, try adding tarragon and lemon to the recipe or for an unusual southwestern touch, fill the cavity with fresh plums, jalapenos, honey and garlic.

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