Description
This Oven Roasted Pheasant recipe features a whole pheasant seasoned generously with garlic butter and stuffed with savory ground chorizo, roasted alongside tender parsnip sticks and fresh lemon halves. The combination of herbs, spices, and rich butter creates a flavorful and juicy bird perfect for a comforting meal. The pheasant, cooked in the oven to a juicy perfection, is complemented by the roasted chorizo and parsnips, delivering a deliciously hearty dish.
Ingredients
Scale
Pheasant and Butter Mixture
- 1 whole pheasant (2 – 2 1/2 lbs), room temperature
- 4 tbsp unsalted butter
- 4 cloves garlic, smashed
- kosher salt and freshly ground black pepper, to taste
- 1 lemon, cut in half
Chorizo and Vegetables
- 1 lb ground chorizo, mild or spicy
- 3-4 parsnips, peeled and cut into sticks
- 4 tbsp olive oil
Instructions
- Cook the Chorizo: Heat a skillet over medium-low heat and brown the ground chorizo until fully cooked, about 8-10 minutes. Remove from skillet and discard excess grease.
- Prepare Garlic Butter: Melt the butter in a saucepan over low heat, then remove from heat. Smash the garlic cloves with the side of a wide blade and add them to the melted butter. Let the garlic infuse the butter as it cools.
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the pheasant.
- Season and Stuff the Pheasant: Place the pheasant in a roasting pan. Rub the garlic butter all over the bird thoroughly, including inside the cavity and under the skin. Season generously with kosher salt and freshly ground black pepper. Stuff half of the cooked chorizo into the pheasant’s cavity. Tie the legs closed with butcher’s twine and tuck the wing tips under to prevent burning.
- Prepare Vegetables and Arrange in Pan: Place the parsnip sticks into the roasting pan alongside the pheasant. Drizzle them with olive oil and season with a pinch of salt and pepper. Add the remaining chorizo to the pan. Place the lemon halves around the bird to add fresh aroma during roasting.
- Roast the Pheasant: Put the roasting pan in the oven and cook for 30 minutes. After this time, carefully remove the pan, baste the pheasant with pan juices, and turn the parsnips to ensure even cooking. Return the pan to the oven and roast for an additional 20 minutes or until the internal temperature at the thickest part of the pheasant reaches 165°F (75°C) and the juices run clear.
- Rest and Serve: Remove the pheasant from the oven, baste once more, and let it rest for 10 minutes to allow the juices to redistribute. Carve the pheasant and serve it alongside the roasted parsnips, chorizo, and a fresh side salad.
Notes
- The combination of garlic butter and spicy chorizo infuses the pheasant with rich and savory flavors.
- Allowing the pheasant to rest after roasting ensures a juicy and moist result.
- Use a meat thermometer to accurately check doneness and avoid overcooking the bird.
- For a milder flavor, use mild chorizo; for more heat, choose spicy chorizo.
Nutrition
- Serving Size: 1/4 pheasant with sides
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 145mg
