How To Cook Skinned Pheasant

I honey the smell of a roasting bird in the oven…

Specially when the bird is massaged inside and out with garlic butter and filled with a spicy ground cooked chorizo.

I had a young two pound pheasant in the refrigerator for a few days earlier I decided that pheasant is what'due south for dinner. I didn't brine the bird, but that's not to say y'all shouldn't alkali your bird first. You can never go wrong with giving your fowl a soak overnight. Merely make sure that the bird is pretty dry prior to roasting.

I brought this bird upwardly to room temperature before smothering information technology and stuffing information technology with flavorful fragrance. I as well added a side of parsnip sticks to roast alongside the pheasant – think french fries without the fry. So practiced. Of grade, if yous don't like these yummy root veges you lot could always substitute with carrots or potatoes.

Carve, serve and savour!

Roast Pheasant

Rut a skillet over medium-low heat and dark-brown the footing chorizo until fully cooked. Remove the chorizo and discard the grease.

Melt the butter in a bucket and remove from heat. Using the side of a wide blade, nail the garlic cloves on a cut board and add to the melted butter. Permit cool.

Roast Pheasant

Preheat the oven to 400 degrees.

Set the pheasant in a roasting pan and rub the garlic butter all over the bird including the cavity and under the skin. Generously season with salt and pepper. Stuff 1/2 of the cooked chorizo into the cavity of the bird. Tress the legs closed with butchers twine and constrict the wing tips in so they don't burn down. Place the parsnip sticks in the pan along with the remaining chorizo. Moisture the parsnips with olive oil and season a pinch of table salt and pepper. Add the lemon halves to the roasting pan.

Roast Pheasant

Place the roasting pan in the oven and cook for 30 minutes. Advisedly remove the pan, drip the bird and turn the parsnips. Set the roasting pan dorsum in the oven and melt for an additional 20 minutes or until the thickest function of the pheasant registers 165 degrees and the juices run clear. Remove from oven, baste the bird again and ready aside to rest for 10 minutes.

Roast Pheasant

Carve the pheasant and serve with the parsnip sticks, chorizo and a side salad.

Oh… and finish with a compression of salt and the roasting pan juices = KILLER!

Roast Pheasant

Oven Roasted Pheasant

I love the smell of a roasting bird in the oven... specially when the bird is massaged inside and out with garlic butter and filled with a spicy ground cooked chorizo.

Prep Time: 30 minutes

Cook Time: 1 hour

Class: Main Course

Cuisine: American

Keyword: pheasant, roasted pheasant

Servings: 4

i whole pheasant (2 - 2 ane/2 lbs), room temperature
4 tbsp unsalted butter
4 cloves garlic
1 lemon, cut in half
4 tbs olive oil
3-4 parsnips, peeled and cutting into sticks
one lb basis chorizo, balmy or spicy
kosher salt and freshly ground blackness pepper

Heat a skillet over medium-low heat and brown the basis chorizo until fully cooked. Remove the chorizo and discard the grease.
Cook the butter in a saucepan and remove from heat. Using the side of a wide blade, smash the garlic cloves on a cutting board and add to the melted butter. Allow cool.
Preheat the oven to 400 degrees.
Prepare the pheasant in a roasting pan and rub the garlic butter all over the bird including the cavity and under the skin. Generously season with salt and pepper. Stuff i/2 of the cooked chorizo into the cavity of the bird. Tress the legs airtight with butchers twine and tuck the wing tips in so they don't burn down. Place the parsnip sticks in the pan along with the remaining chorizo. Wet the parsnips with olive oil and season a compression of salt and pepper. Add the lemon halves to the roasting pan.
Place the roasting pan in the oven and cook for 30 minutes. Carefully remove the pan, baste the bird and turn the parsnips. Set the roasting pan back in the oven and melt for an additional 20 minutes or until the thickest part of the pheasant registers 165 degrees and the juices run clear. Remove from oven, baste the bird over again and set aside to residue for 10 minutes.
Carve the pheasant and serve with the parsnip sticks, chorizo and a side salad.