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–+ servings
Roasted Pheasant in a tin with stuffing balls
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5 from 1 vote

Oven Roast Pheasant

This roasted pheasant recipe is a simple yet flavourful way to enjoy game bird at its best. Coated in garlic and herb butter, stuffed with onion for added moisture and flavour and roasted to perfection, this dish is ideal for two hungry people.
With tips on timing, temperature, and serving suggestions, you'll create a tender, juicy pheasant with a golden-brown finish. Perfect for a special roast dinner with all the trimmings.
Prep Time10 minutes
Active Time50 minutes
Resting Time20 minutes
Total Time1 hour 20 minutes
Course: Christmas, Dinner, Main Course, mains, Roast Dinner
Cuisine: British, European
Keyword: Game Bird Recipe, Garlic Butter Pheasant, How to Cook Pheasant, Oven-Cooked Pheasant, pheasant cooking time, pheasant recipes oven, Pheasant Roast for Two, recipe for roast pheasant, Roast Pheasant, Roast Pheasant Dinner, roast pheasant recipes uk, Roasted Pheasant, simple roast pheasant recipe, Whole Pheasant Recipe
Yield: 2 People
Calories: 1079kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 700 g Pheasant
  • 30 g Butter
  • 1 teaspoon Garlic Puree
  • 1 teaspoon Dried Thyme
  • Salt and Pepper
  • 1 small Onion red, brown or white
  • 6 Stuffing Balls optional

Instructions

  • Remove 700 g Pheasant and 30 g Butter from the fridge approx 40 mins ahead of cooking to soften butter and allow pheasant to come to room temperature.
    Whole Pheasant on a red board
  • Preheat oven to 210℃ fan/230℃ conventional/450℉/gas mark 8
    Pat dry the pheasant using kitchen paper towel
    Patting dry a raw pheasant using paper towel
  • Place the softened 30 g Butter, 1 tsp Garlic Puree and 1 tsp Dried Thyme into a small bowl and mash together with a fork.
    Mixing butter, garlic and thyme together in a glass dish using a fork
  • Rub the garlic and herb butter all over including inside the body cavity.
    Covering a Whole Pheasant with garlic butter and thyme by hands
  • Chop 1 small Onion in half and place inside the body cavity.
    A pheasant coated in butter and thyme being stuffed with an onion
  • Season the bird generously with Salt and Pepper and place in an oven roasting tray.
  • Initial Roast:
    Start cooking at the preheated temperature of 210℃ fan/230℃ conventional/450℉/gas mark 8 for 10 minutes.
    Pheasant coated in butter and thyme in a roasting tin going into the oven
  • Lower the Heat:
    Lower heat to 180℃ fan / 200℃ / 400 ℉ / Gas mark 6 and cook for an additional 40 - 50 minutes.
    Add 6 Stuffing Balls to the tray if using, timing them according to their cooking instructions.
  • If your bird is bigger than the one we used, it may need 10 minutes longer. The cooking time above is for a 700g pheasant.
    Optional* Use a meat thermometer to check the internal temperature of the pheasant. It should reach 64°C (165°F) at the thickest part of the breast. Or the thigh should reach 74 °C
    Getting the internal temperature of Whole Roast Pheasant using a thermometer
  • Remove the pheasant from the oven, cover loosely with foil, and allow it to rest for 20–30 minutes.
    Covering up roast Pheasant with aluminium foil
  • Carve the pheasant by cutting through both the legs.
    Slicing into a roast Pheasant
  • Then, slice down either side of the breastbone; removing the wishbone first will make that easier.
    Slicing the breast of Roasted Pheasant with a knife on a slate board
  • Serve with roast potatoes, broccoli, carrots, honey roast parsnips, stuffing balls and gravy.
    Gravy being poured over Roast Pheasant served up as a roast dinner with roast potatoes,carrots, broccoli, parsnips and mushroom and red onion stuffing balls

Video

Nutrition

Calories: 1079kcal | Carbohydrates: 7g | Protein: 190g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 196mg | Potassium: 118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg