Oven Roasted Pheasant

I love the aroma of an oven-roasted pheasant—garlic butter, spicy chorizo, and all

There’s nothing like the smell of a pheasant roasting in the oven—especially when it’s rubbed inside and out with garlic butter and stuffed with spicy, cooked chorizo. The kitchen fills with warmth and anticipation long before the bird hits the table.

This young, two-pound pheasant rested in the fridge for a few days before dinner. I skipped brining this time, though a simple overnight soak is a great option for wild fowl—it helps lock in moisture. Just be sure to pat the bird dry before roasting.

Before cooking, I brought the pheasant to room temperature, then layered in bold, savory flavors. I added parsnip sticks to roast alongside—like French fries without the fryer: crisp, slightly sweet, and the perfect complement. Not a fan of parsnips? Carrots or potatoes work beautifully, too.

Carve, serve, and enjoy a comforting wild game meal that proves simple ingredients and thoughtful preparation make all the difference.

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Heat a skillet over medium-low heat and brown the ground chorizo until fully cooked. Remove the chorizo and discard the grease.

Melt 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. Let cool.

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 tuck the wing tips in so they don’t burn. Place the parsnip sticks in the pan along with the remaining chorizo. Wet the parsnips with olive oil and season a pinch 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 cook 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 again and set aside to rest for 10 minutes.

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

Oven Roasted Pheasant

I love the aroma of a bird roasting in the oven—especially when it’s generously massaged inside and out with garlic butter and stuffed with spicy, cooked ground chorizo. It’s the kind of meal that fills the kitchen with warmth and anticipation long before it hits the table.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Course: Main Course

Cuisine: American

Keyword: pheasant, roasted pheasant

Servings: 4

Ingredients

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

Instructions

• Heat a skillet over medium-low heat and brown the ground chorizo until fully cooked. Remove the chorizo and discard the grease.
• Melt 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. Let cool.
• 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 tuck the wing tips in so they don't burn. Place the parsnip sticks in the pan along with the remaining chorizo. Wet the parsnips with olive oil and season a pinch 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 cook 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 again and set aside to rest for 10 minutes.
• Carve the pheasant and serve with the parsnip sticks, chorizo and a side salad.

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