Recipe Details
Ingredients
-
2sprigsrosemary, leaves stripped and chopped
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1tablespoonchopped fresh thyme
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1cupolive oil
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1whole pheasant, cleaned
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salt and ground black pepper to taste
Cooking Directions
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Preheat the oven to 250 degrees F (120 degrees C).
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Stir rosemary and thyme into olive oil in a liquid measure; set aside.
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Rub pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour herb oil over pheasant.
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Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking.
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Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories840 | |
| % Daily Value * | |
| Total Fat 73g |
93% |
| Saturated Fat 13g |
65% |
| Cholesterol 142mg |
47% |
| Sodium 81mg |
4% |
| Total Carbohydrate 0g |
0% |
| Dietary Fiber 0g |
0% |
| Protein 45g |
|
| Vitamin C 12mg |
58% |
| Calcium 28mg |
2% |
| Iron 3mg |
15% |
| Potassium 493mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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