Apple Roasted Pheasant


Roasted Pheasant

1 young Pheasant

Salt and pepper to taste

1 small tart apple sliced (pink ladies are my favorite)

1 onion chopped

2 tablespoons of soft butter

4 slices of bacon

Rinse the inside of the bird with water and pat entire bird dry (do not skip this or your butter will not stick to the skin, causing the bacon to slip off too). Rub 1 tablespoon of the butter inside the bird’s cavity and salt and pepper bird inside and out.

Stuff the cavity of the bird with the apple slices and as much of the onion as you can. Tie the legs together with kitchen twine to hold the bird together. Butter the outside other bird with the remaining butter.

Place the bacon strips over the top of the bird. Wrap entire bird in tin foil and set on a rimmed baking sheet. Roast in oven set at 375 degrees for 35 minutes. Carefully unwrap the bird, remove the bacon. Place the bird back on the rimmed baking sheet and let the skin brown for another 10 min. Serve with baked sweet potatoes and green beans for a splendid dinner for two!

4 thoughts on “Apple Roasted Pheasant

  1. Lisa – thanks for the great recipe, I’m mentioning it in my blog post:

    Apple roasted Pheasant and parsnips
    Thanks to Wildchow for a delicious Pheasant recipe – I used Lisa’s Apple Roasted Pheasant recipe with a couple of alterations. As for the apple roasted Pheasant, I didn’t have any strips of bacon so I sprinkled it heavily with Bacon Bits after buttering it. My Pheasant was a large one so it took an extra 15 minutes in the oven. I also didn’t have any sweet potatoes for a side dish so I caramelized some parsnips, simplifying another recipe that I found: browned them in a covered frying pan using extra virgin olive oil, honey and thyme. But whether you use Wildchow’s recipe or experiment as I did, it’s a very good dish.

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