Roasted Garlic Pheasant

Ingredients

• 1 whole pheasant (approx. 2 - 2.5 lbs), giblets removed and patted very dry
• 4 tablespoons unsalted butter, softened
• 4-6 cloves garlic, finely minced or crushed
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary leaves, chopped
• 1 lemon, halved
• Kosher salt and freshly ground black pepper (generous amounts)
• 2 tablespoons olive oil (for the pan and vegetables, if using)
• Optional: Butcher's twine for trussing
• Optional: 1 small onion or a few celery stalks, roughly chopped (for the cavity)

Instructions

1. Prepare the Pheasant

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Season the mixture with a generous pinch of salt and pepper.
3. Place the pheasant in a roasting pan. Using your fingers, gently loosen the skin over the breast and thighs, being careful not to tear it.
4. Rub about half of the garlic-herb butter under the skin directly onto the meat. Rub the remaining butter all over the outside of the bird.
5. Season the pheasant generously all over, including inside the cavity, with salt and pepper.
6. Stuff the cavity with the lemon halves and any optional aromatics (like onion or celery).
7. Optional: Truss the legs together with butcher's twine and tuck the wing tips under the breast to prevent burning.
8. Drizzle the bottom of the roasting pan with a little olive oil.

2. Roast the Pheasant

9. Place the roasting pan in the preheated oven.
10. Roast for 30 minutes.
11. Carefully remove the pan from the oven and baste the bird generously with the pan juices.
12. Return the pheasant to the oven and cook for an additional 20-30 minutes, or until the thickest part of the thigh registers an internal temperature of $165 degrees and the juices run clear. *Pheasant is very lean and dries out easily, so watch the temperature closely.*

3. Rest and Serve

13. Once cooked, remove the pheasant from the oven, baste it one final time, and transfer it to a cutting board.
14. Tent it loosely with foil and allow it to rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist final dish.
15. Carve the pheasant and serve immediately with the roasted pan drippings, if desired, and your favorite side dishes.

Tips for Success

• Dry Skin is Key: Patting the pheasant completely dry before buttering helps the skin crisp up better.
• Brining (Optional): Pheasant is very lean. A quick brine (4-6 hours) or a dry brine (salt rubbed on the bird, uncovered in the fridge overnight) can help ensure a juicier result.
• Don't Overcook: Use a meat thermometer! Overcooking will result in dry, tough meat. The 165 degrees final internal temperature is crucial.