A Simple Roast Pheasant for Two
*Photo taken by Marc Harrington
Ingredients
One whole pheasant, 2-3 pounds
Two plums (or other autumn fruit), about one cup
Half an apple, diced
5-10 glugs brandy
Salt & pepper to taste
Optional: ground juniper berries
Six small potatoes, olive oil, and rosemary
One whole pheasant, 2-3 pounds
Two plums (or other autumn fruit), about one cup
Half an apple, diced
5-10 glugs brandy
Salt & pepper to taste
Optional: ground juniper berries
Six small potatoes, olive oil, and rosemary
1 Up to 24 hours before roasting, place pheasant on a cooling rack in the fridge, uncovered, to allow the pheasant to air-dry.
2 Preheat oven to 375°F. In a small saucepan, cook down the plums, apple, and brandy on medium heat, until the apples have become a sauce and plums are softened, add salt and pepper (and juniper berries) to taste. There should be a bit of extra fruit juices/brandy on the bottom of the saucepan. Let cool.
3 Meanwhile, boil the potatoes until al dente. Strain and coat with olive oil, salt, and rosemary. Set aside until the pheasant is prepared.
4 Stuff the pheasant cavity with the cooked fruit and use the leftover juices from the fruit sauce to rub on the skin of the bird. Add salt and pepper to the skin to taste. Place potatoes around the pheasant in the baking dish.
5 Roast, uncovered, until the internal breast temperature is 154°-158°F, depending on how well-done you prefer the meat. The roasting time is between 18-22 minutes per pound. The pheasant will cook a bit more once it’s pulled out of the oven, and if it’s pulled out at 160° or above, the breast meat will most likely be very dry, which is undesirable. The juices from the breast should run nearly clear. Do not be alarmed if the thigh meat is pink. As long as the internal temperature is at least 154° and the meat is not translucent, the thighs will be perfectly safe to eat and much tastier than if overcooked! Farm-raised or wild pheasant can be treated more as a red meat rather than a white meat in the kitchen.
6 Let rest for 15-20 minutes, then carve, and enjoy! (And keep the carcass to make a pheasant stock!)
Any questions? Call the Gamekeeper at 802.282.6123 or email at [email protected].
Woodbury Gamebirds
www.woodburygamebirds.com