Easy Roast Pheasant
This Roast Pheasant Recipe is slathered in butter and truffle oil then oven roasted. An easy pheasant dish perfect to serve up for family dinner.
Servings: 2 people
Ingredients
Brine Ingredients
- 1 whole pheasant
- 3 cups water, divided
- 3 Tablespoons kosher salt
Roast Pheasant
- ½ teaspoon truffle salt
- ¼ teaspoon black pepper
- 2 Tablespoons butter, softened
- 1 Tablespoon truffle oil
Instructions
Pheasant Brine
- Pour 2 cups of the water into a 2-quart or larger saucepan (large enough for the brine and submerged pheasant) with the 3 Tablespoons of salt. Bring to boil and stir to dissolve salt.
- Remove from heat, pour in remaining 1 cup water and stir well. Cool completely before using (I cool about 30 minutes at room temperature then refrigerate for 1 hour). DO NOT put pheasant in before completely cool. Getting the brine cold first helps to prevent bacterial growth.
- Submerge pheasant in brine, cover and refrigerate for at least 1 hour or up to 4 hours, but no more or it will be too salty!
Roast Pheasant
- When you are ready to roast the pheasant, take the bird out of the refrigerator, rinse off the brine with cool water, and pat dry with a paper towel. Place it on a cast iron skillet and let it sit at room temperature for about 15 minutes while you preheat the oven to 475 degrees F.
- Sprinkle the pheasant with truffle salt and black pepper. Then rub all over with the butter and truffle oil.
- Roast the pheasant uncovered for 15 minutes at 475 degrees F. Lower the temperature to 350 degrees F, and cook about another 10 minutes until it reaches an internal temperature of 145 degrees F using an instant read meat thermometer. Then roast under the broiler setting for another 2 minutes to get the skin nice and crispy.
- Remove pheasant from oven and let rest, uncovered, for 15 minutes.
- Carve pheasant and serve.
