Honey Roasted Pheasant
"Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 2 1⁄2 - 3 lbs farm raised pheasants
- honey
- salt
- ground black pepper
- granulated garlic powder
- tarragon
- thyme
- 1⁄4 cup lemon juice
directions
- Preheat oven to 500 degrees.
- Place the pheasant into a baking dish.
- Pour lemon juice over the pheasant.
- Generously spread the honey over the entire bird.
- Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
- Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
- Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
- Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I loved the flavors. This was the very first time we had pheasant and it was a huge hit. -
Fantastic and easy to make! Everyone loved it! Joanne Newport Beach, CA
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
