Jump to Recipe Roasted pheasant is cooked along with potatoes for an incredibly hearty dinner the whole family will enjoy! Whether you purchase yours at the store or you enjoy hunting for wild game, this pheasant recipe will quickly become a classic at your house! It’s simple, comforting, and perfect for any occasion! Simple Roast Pheasant Recipe Roasted pheasant is a simple, elegant dish that is suitable for any occasion. You don’t have to be familiar with this bird to turn it into a fabulous dinner! This method for roasting a pheasant is easy to follow. It may even become your new go-to dinner recipe for any time you have company! Roasted pheasant and fork-tender potatoes makes an elegant and delicious dinner!

Jump to:Simple Roast Pheasant Recipe 🥘 Roasted Pheasant Ingredients 🔪 How To Roast Pheasant ❓ Is Pheasant Dark Meat? ❓ How Long Do You Roast Pheasant? ❓ What Does Pheasant Taste Like? 🥩 More Wild Game 📋 Recipe

🥘 Roasted Pheasant Ingredients As one of the most popular game birds, pheasant is not hard to find (so no need to hunt one yourself)! You can find it at many grocery stores (like Whole Foods), butchers, or order it online.

Pheasant - 1 whole pheasant, between 2-2½ pounds. Olive Oil - 1 tablespoon of olive oil. Use extra virgin olive oil (EVOO) for the best results.Poultry Seasoning - 1 teaspoon of poultry seasoning. See my recipe or use your favorite brand.Baby Red Potatoes - 1½ pounds of baby red potatoes cut in half or quartered. No need to peel them. Garlic - 4 cloves of crushed garlic, about 4 teaspoons.Lemon - 1 large lemon halved or quartered.Salt & Pepper - ½ a teaspoon each, more or less to taste. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Roast Pheasant Roasted pheasant takes a little time, but the steps are fairly simple. You will need a saucepan, a basting brush, a roasting pan, and butcher’s twine. A roasted pheasant will easily serve 4 people! If you are hosting a larger get-together, you may want to make 2.

Preheat. Preheat your oven to 400°F (205°).Season. Brush1 tablespoon of olive oil all over a 2-pound pheasant, then season with 1 tablespoon of poultry seasoning on all sides (including under the skin and in the cavity).Prepare the bird. Truss the legs by crossing them and tying them together with butcher’s twine and tuck the wings under to keep them from burning.Prepare the veggies. Add 1 ½ pounds of cut baby red potatoes, 4 cloves of crushed garlic, and 1 cut lemon to the bottom of a roasting pan. Season the potatoes with a ½ teaspoon each of salt and pepper then place the pheasant on top.Roast. Transfer the pheasant and potatoes to the center of your oven’s middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).Rest. Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving. If you’d like some extra veggies, honey glazed carrots or roasted brussel sprouts would be a good choice. Add a side of garlic bread and you have a fabulous, well-rounded meal! Enjoy! ❓ Is Pheasant Dark Meat? Pheasant is considered white meat, though it is darker than chicken (particularly wild pheasant). Farm-raised pheasant will be slightly lighter in color than those found in the wild. ❓ How Long Do You Roast Pheasant? This 2 pound pheasant roasted for 50 minutes, or about 25 minutes per pound. A meat thermometer is the best and most reliable way to achieve your desired level of doneness. ❓ What Does Pheasant Taste Like? Pheasant is very lean, which means it is best when it is not cooked well-done. Farm raised pheasant is comparable to chicken, with a subtle gamey flavor. Wild pheasant will taste gamier and the meat is somewhat pungent.

🥩 More Wild Game Elk BurgersPan Seared Duck BreastVenison ChiliRabbit StewSmoked Bison Prime RibVenison Tenderloin Roast

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews

Roasted Pheasant

Roasted pheasant is cooked along with potatoes for an incredibly hearty dinner the whole family will enjoy! Whether you purchase yours at the store or you enjoy hunting for wild game, this pheasant recipe will quickly become a classic at your house! It’s simple, comforting, and perfect for any occasion!

Author | Angela

Servings: 4 servings Calories: 517kcal Prep 30 minutes Cooking 50 minutes Total Time 1 hour 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 lb pheasant (1 whole pheasant, between 2-2½ pounds)▢ 1 tablespoon olive oil (extra virgin)▢ 1 teaspoon poultry seasoning▢ 1½ lb baby red potatoes (halved or quartered)▢ 4 cloves garlic (crushed)▢ 1 large lemon (halved or quartered)▢ ½ teaspoon each, salt & pepper (to taste)

InstructionsPreheat your oven to 400°F (205°).Brush oil all over the pheasant, then season with poultry seasoning on all sides (including under the skin and in the cavity).2 lb pheasant, 1 tablespoon olive oil, 1 teaspoon poultry seasoningTruss the legs by crossing them and tying them together with butcher’s twine and tuck the wings under to keep them from burning.Add the baby red potatoes, crushed garlic, and lemon to the bottom of a roasting pan. Season the potatoes with salt and pepper then place the pheasant on top. 1½ lb baby red potatoes, 4 cloves garlic, 1 large lemon, ½ teaspoon each, salt & pepperTransfer the pheasant and potatoes to the center of your oven’s middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving. Equipment You May NeedBasting BrushChef’s Kniferoasting pan Notes Wild pheasants tend to be smaller birds than farm-raised. If roasting wild pheasant, make sure to adjust the cooking time accordingly. Set your pheasant out 40 minutes prior to cooking so it may come up to room temperature. A cold bird will take longer to cook (this also helps it cook evenly)! To store: Leftover roasted pheasant should be refrigerated in an airtight container and enjoyed within 2-3 days. You may also freeze leftovers in the same airtight container or a heavy-duty freezer storage bag for up to 3 months. To reheat: Defrost frozen pheasant in the fridge overnight. Place the leftovers in a baking dish with a splash of broth or water and cover it tightly with foil. Reheat at 300°F (150°C) until it reaches an internal temperature of 165°F (74°C), about 25 minutes.

NutritionCalories: 517kcal (26%) | Carbohydrates: 31g (10%) | Protein: 48g (96%) | Fat: 22g (34%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 138mg (46%) | Sodium: 401mg (17%) | Potassium: 1301mg (37%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 377IU (8%) | Vitamin C: 40mg (48%) | Calcium: 58mg (6%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best roasted pheasant, game meat, how to roast pheasant, oven roasted pheasant, pheasant, pheasant recipes, roasted pheasant, simple roast pheasant, simple roasted pheasant recipe, whole roasted pheasant Course Dinner Recipes, Game Meat Recipes, Main CourseCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Roasted pheasant is cooked along with potatoes for an incredibly hearty dinner the whole family will enjoy! Whether you purchase yours at the store or you enjoy hunting for wild game, this pheasant recipe will quickly become a classic at your house! It’s simple, comforting, and perfect for any occasion!

Simple Roast Pheasant Recipe

Roasted pheasant is a simple, elegant dish that is suitable for any occasion. You don’t have to be familiar with this bird to turn it into a fabulous dinner!

This method for roasting a pheasant is easy to follow. It may even become your new go-to dinner recipe for any time you have company!

🥘 Roasted Pheasant Ingredients

As one of the most popular game birds, pheasant is not hard to find (so no need to hunt one yourself)! You can find it at many grocery stores (like Whole Foods), butchers, or order it online.

  • Pheasant - 1 whole pheasant, between 2-2½ pounds. Olive Oil - 1 tablespoon of olive oil. Use extra virgin olive oil (EVOO) for the best results.Poultry Seasoning - 1 teaspoon of poultry seasoning. See my recipe or use your favorite brand.Baby Red Potatoes - 1½ pounds of baby red potatoes cut in half or quartered. No need to peel them. Garlic - 4 cloves of crushed garlic, about 4 teaspoons.Lemon - 1 large lemon halved or quartered.Salt & Pepper - ½ a teaspoon each, more or less to taste.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Roast Pheasant

Roasted pheasant takes a little time, but the steps are fairly simple. You will need a saucepan, a basting brush, a roasting pan, and butcher’s twine.

A roasted pheasant will easily serve 4 people! If you are hosting a larger get-together, you may want to make 2.

  • Preheat. Preheat your oven to 400°F (205°).Season. Brush1 tablespoon of olive oil all over a 2-pound pheasant, then season with 1 tablespoon of poultry seasoning on all sides (including under the skin and in the cavity).Prepare the bird. Truss the legs by crossing them and tying them together with butcher’s twine and tuck the wings under to keep them from burning.Prepare the veggies. Add 1 ½ pounds of cut baby red potatoes, 4 cloves of crushed garlic, and 1 cut lemon to the bottom of a roasting pan. Season the potatoes with a ½ teaspoon each of salt and pepper then place the pheasant on top.Roast. Transfer the pheasant and potatoes to the center of your oven’s middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).Rest. Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving.

If you’d like some extra veggies, honey glazed carrots or roasted brussel sprouts would be a good choice. Add a side of garlic bread and you have a fabulous, well-rounded meal! Enjoy!

❓ Is Pheasant Dark Meat?

Pheasant is considered white meat, though it is darker than chicken (particularly wild pheasant). Farm-raised pheasant will be slightly lighter in color than those found in the wild.

❓ How Long Do You Roast Pheasant?

This 2 pound pheasant roasted for 50 minutes, or about 25 minutes per pound. A meat thermometer is the best and most reliable way to achieve your desired level of doneness.

❓ What Does Pheasant Taste Like?

Pheasant is very lean, which means it is best when it is not cooked well-done. Farm raised pheasant is comparable to chicken, with a subtle gamey flavor. Wild pheasant will taste gamier and the meat is somewhat pungent.

🥩 More Wild Game

  • Elk BurgersPan Seared Duck BreastVenison ChiliRabbit StewSmoked Bison Prime RibVenison Tenderloin Roast

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews

Roasted Pheasant

Roasted pheasant is cooked along with potatoes for an incredibly hearty dinner the whole family will enjoy! Whether you purchase yours at the store or you enjoy hunting for wild game, this pheasant recipe will quickly become a classic at your house! It’s simple, comforting, and perfect for any occasion!

Author | Angela

Servings: 4 servings Calories: 517kcal Prep 30 minutes Cooking 50 minutes Total Time 1 hour 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 lb pheasant (1 whole pheasant, between 2-2½ pounds)▢ 1 tablespoon olive oil (extra virgin)▢ 1 teaspoon poultry seasoning▢ 1½ lb baby red potatoes (halved or quartered)▢ 4 cloves garlic (crushed)▢ 1 large lemon (halved or quartered)▢ ½ teaspoon each, salt & pepper (to taste)

InstructionsPreheat your oven to 400°F (205°).Brush oil all over the pheasant, then season with poultry seasoning on all sides (including under the skin and in the cavity).2 lb pheasant, 1 tablespoon olive oil, 1 teaspoon poultry seasoningTruss the legs by crossing them and tying them together with butcher’s twine and tuck the wings under to keep them from burning.Add the baby red potatoes, crushed garlic, and lemon to the bottom of a roasting pan. Season the potatoes with salt and pepper then place the pheasant on top. 1½ lb baby red potatoes, 4 cloves garlic, 1 large lemon, ½ teaspoon each, salt & pepperTransfer the pheasant and potatoes to the center of your oven’s middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving. Equipment You May NeedBasting BrushChef’s Kniferoasting pan Notes Wild pheasants tend to be smaller birds than farm-raised. If roasting wild pheasant, make sure to adjust the cooking time accordingly. Set your pheasant out 40 minutes prior to cooking so it may come up to room temperature. A cold bird will take longer to cook (this also helps it cook evenly)! To store: Leftover roasted pheasant should be refrigerated in an airtight container and enjoyed within 2-3 days. You may also freeze leftovers in the same airtight container or a heavy-duty freezer storage bag for up to 3 months. To reheat: Defrost frozen pheasant in the fridge overnight. Place the leftovers in a baking dish with a splash of broth or water and cover it tightly with foil. Reheat at 300°F (150°C) until it reaches an internal temperature of 165°F (74°C), about 25 minutes.

NutritionCalories: 517kcal (26%) | Carbohydrates: 31g (10%) | Protein: 48g (96%) | Fat: 22g (34%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 138mg (46%) | Sodium: 401mg (17%) | Potassium: 1301mg (37%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 377IU (8%) | Vitamin C: 40mg (48%) | Calcium: 58mg (6%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best roasted pheasant, game meat, how to roast pheasant, oven roasted pheasant, pheasant, pheasant recipes, roasted pheasant, simple roast pheasant, simple roasted pheasant recipe, whole roasted pheasant Course Dinner Recipes, Game Meat Recipes, Main CourseCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 5 reviews

Roasted Pheasant

Author | Angela

Servings: 4 servings

Calories: 517kcal

Prep 30 minutes

Cooking 50 minutes

Total Time 1 hour 20 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2 lb pheasant (1 whole pheasant, between 2-2½ pounds)▢ 1 tablespoon olive oil (extra virgin)▢ 1 teaspoon poultry seasoning▢ 1½ lb baby red potatoes (halved or quartered)▢ 4 cloves garlic (crushed)▢ 1 large lemon (halved or quartered)▢ ½ teaspoon each, salt & pepper (to taste)

InstructionsPreheat your oven to 400°F (205°).Brush oil all over the pheasant, then season with poultry seasoning on all sides (including under the skin and in the cavity).2 lb pheasant, 1 tablespoon olive oil, 1 teaspoon poultry seasoningTruss the legs by crossing them and tying them together with butcher’s twine and tuck the wings under to keep them from burning.Add the baby red potatoes, crushed garlic, and lemon to the bottom of a roasting pan. Season the potatoes with salt and pepper then place the pheasant on top. 1½ lb baby red potatoes, 4 cloves garlic, 1 large lemon, ½ teaspoon each, salt & pepperTransfer the pheasant and potatoes to the center of your oven’s middle rack and roast at 400°F (205°) for 45-50 minutes, or until the juices run clear and the thickest part of the bird has an internal temperature of 165°F (74°C).Remove the pan from the oven and transfer the pheasant to a platter or cutting board. Cover loosely with a sheet of aluminum foil and allow the roasted pheasant to rest for 10 minutes before carving and serving.

Equipment You May NeedBasting BrushChef’s Kniferoasting pan

Notes Wild pheasants tend to be smaller birds than farm-raised. If roasting wild pheasant, make sure to adjust the cooking time accordingly. Set your pheasant out 40 minutes prior to cooking so it may come up to room temperature. A cold bird will take longer to cook (this also helps it cook evenly)! To store: Leftover roasted pheasant should be refrigerated in an airtight container and enjoyed within 2-3 days. You may also freeze leftovers in the same airtight container or a heavy-duty freezer storage bag for up to 3 months. To reheat: Defrost frozen pheasant in the fridge overnight. Place the leftovers in a baking dish with a splash of broth or water and cover it tightly with foil. Reheat at 300°F (150°C) until it reaches an internal temperature of 165°F (74°C), about 25 minutes.

Nutrition

Calories: 517kcal (26%) | Carbohydrates: 31g (10%) | Protein: 48g (96%) | Fat: 22g (34%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 138mg (46%) | Sodium: 401mg (17%) | Potassium: 1301mg (37%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 377IU (8%) | Vitamin C: 40mg (48%) | Calcium: 58mg (6%) | Iron: 4mg (22%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Game Meat Recipes, Main CourseCuisine American

US CustomaryMetric