Description
A delicious and rich pheasant dish, roasted to perfection in duck fat.
Ingredients
Scale
- 1 whole pheasant
- 4 tablespoons duck fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme
- 2 cloves garlic, minced
- 1 lemon, quartered
Instructions
- Preheat the oven to 375°F (190°C).
- Rub the pheasant with duck fat, salt, pepper, thyme, and garlic.
- Stuff the cavity with lemon quarters.
- Place the pheasant in a roasting pan.
- Roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C).
- Let it rest for 10 minutes before carving.
Notes
- Cooking time may vary depending on the size of the pheasant.
- Serve with roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 pheasant
- Calories: 380
- Sugar: 0g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg