Entrée: United Kingdom – Roast Pheasant with Root Vegetables

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

1 whole pheasant, cleaned and trussed, about 1 lb 4 oz (567 g)
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste
2 sprigs fresh thyme
1 lemon, halved
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
1 large red onion, cut into wedges
2 cloves garlic, crushed
1 tbsp (14 g) unsalted butter

Instructions

1. **Prepare the Pheasant:** Preheat your oven to 375°F (190°C). Rub the pheasant with olive oil, then season generously with salt and pepper. Place a sprig of thyme and half a lemon inside the cavity of the bird.

2. **Roast the Bird:** Place the pheasant on a roasting rack in a baking dish. Arrange the carrots, parsnips, and red onion around the pheasant. Scatter the crushed garlic cloves over the vegetables. Dot the top of the pheasant with butter.

3. **Roasting Time:** Roast in the preheated oven for about 50-60 minutes, or until the pheasant is golden brown and the internal temperature reaches 165°F (74°C). Stir the vegetables once or twice during roasting for even cooking.

4. **Rest and Serve:** Once cooked, let the pheasant rest for 10 minutes before carving. Serve alongside roasted vegetables, and a squeeze of fresh lemon juice over the top, if desired. Enjoy your classic roast pheasant with root vegetables.

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