Thread: Need advice on how to best cook a pheasant with out " ruining it" - again

Originally Posted by Spook

Oven bag, big chunk of butter and teaspoon of mixed herbs in the gut cavity...allow extra time and slower cooking.

+1 on the oven bag and butter.

Pheasant should be roasted like a chicken but be careful because it can dry out quickly.

A Rosemary & Thyme stuffing will help keep it moist

I have also placed a couple of strips of streaky bacon on the breast to help it from drying out.

I usually roast them at 180c for about 30-35mins until the juices run clear, or until the thermometer tells me they are cooked.
Use a cooking thermometer and when the internal temp of the breast reaches 60-65c they are done.

Preheat the oven and let it soak for 15 mins once up to temp then put the birds in.

Roast pheasant is delicious.
Red current or Cranberry sauce goes bloody good with Pheasant too.

Cheers
Pete