Description
A delicious and hearty roasted pheasant recipe, perfect for winter gatherings.
Ingredients
Scale
- 2 whole pheasants
- 1 cup lard
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 cups root vegetables (carrots, parsnips, potatoes)
- 4 sprigs of fresh thyme
- 1 onion, quartered
- 1 apple, quartered
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the pheasants by cleaning and patting them dry.
- Rub the pheasants with salt and pepper, inside and out.
- In a large Dutch oven, heat the lard until melted.
- Brown the pheasants on all sides in the lard.
- Add the root vegetables, onion, apple, and thyme around the pheasants.
- Cover and roast in the oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).
- Let rest for 10 minutes before carving and serving.
Notes
- Serve with cranberry sauce for added flavor.
- This dish pairs well with a hearty red wine.
- Leftovers can be shredded and used in soups or salads.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pheasant per 2 people
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 160mg