Citrus Rosemary Roast Pheasant

by Marla on March 27, 2013 · 33 comments

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Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

Have you ever tried Pheasant? Lately we have been enjoying it pretty often & I am grateful for that!

This recipe is simple & brings out the delicate flavors of this stunning bird. What could be better than a butter rub with citrus & rosemary?

Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

Not only did I acquire some fine Pheasant on a recent hunting trip ~ I was also sent a lovely surprise from MacFarlane Pheasants, Inc.

Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

Pheasants are stunning game birds. The males being especially beautiful, adorned with bright colors and markings.

The bird on the top is a pheasant ~ look at those vibrant colors! The guy on the bottom is a Chukar Partridge.

Mandarin Roasted Rainbow Carrots | recipe on FamilyFreshCooking.com

Try my recipe for Mandarin Roasted Rainbow Carrots with this citrus Pheasant…they go real well together.

Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

These pretty feathers are from the Pheasent hen that Bob the dog caught for me….

Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

This would be a great meal for Easter or bookmark for Thanksgiving and Christmas feasts.

Enjoy!

Citrus Rosemary Roast Pheasant | recipe on FamilyFreshCooking.com

Citrus Rosemary Roast Pheasant

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Citrus Rosemary Roast Pheasant

Ingredients

  • 1 Pheasant (2.5 - 3 pounds), rinse and pat dry
  • 1 Orange, cut in 1/2
  • 1 tablespoon softened Butter
  • Garlic Salt
  • Cracked Black Pepper
  • fresh Rosemary

Method

  • Preheat oven to 350 degrees F with the rack in the middle. Rub entire pheasant with butter, season with salt and pepper. Drizzle 1/2 of the orange over the top. Cut the other half of the orange into smaller pieces. Stuff the cavity of the bird with a few orange slices and some rosemary. Place the rest of the orange slices around the bird.
  • Roast for about one hour, the skin should be crisp & golden brown. Remove from the oven and loosely tent the bird with foil until ready to serve.
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