Roasted Pheasant
GoogleServings: 4
Ingredients:
- Whole pheasant: 1
- Butter: 6 tablespoons
- Fresh rosemary leaves: 4 teass poons
- Garlic cloves: 3-4, minced
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Directions:
Preheat your oven to 375°F (190°C). Rinse the pheasant inside and out, pat dry with paper towels.
Season both sides of the bird generously with salt and pepper. Melt half the butter in a roasting pan over medium heat.
Toss garlic cloves into melted butter along with fresh rosemary leaves, let them sit for 5 minutes to infuse flavor, then discard herbs from mixture (reserve remaining butter).
Drizzle olive oil over the pheasant and inside cavity.
Rub in half of reserved melted butter on skin side using your hands. Put bird breast-side up into roasting pan, then cover loosely with foil (do not seal).
Roast for 30 minutes at preheated temperature. Remove from oven and increase heat to broiler setting.
Broil the pheasant until skin is crisply browned - about another 15-20 minutes. Let rest before serving.
