Recipe: Roasted Pheasant
Pheasant is a popular meal in Europe. It's a lighter meat that pairs well with a lot of wines you may serve with game meat. Cooking a pheasant is a lot like cooking a mini turkey. Here's a recipe to get you started. I'd enjoy this with a bold red wine!
Preheat the oven to 375.
I would marinate the pheasant with Emerill’s recipe found here.
Once the oven is up to temperature, allow it to continue to preheat for 15 minutes.
Place the pheasant breast-side up in a roasting pan (with a lid) that is just slightly bigger than the bird.
Cut the onion in half and place half of it into the cavity of the pheasant.
Cover, put in oven, and roast for 30 minutes.
After 30 minutes, remove the lid, baste the pheasant.
Let it continue to roast for approximately 15-30 more minutes without the lid to brown the skin.
If you have a meat thermometer, the pheasant should cook to 160 degrees, which probably will take around 45 minutes total.
Remove the pheasant from the oven and allow the meat to rest for at least 5 minutes before serving.