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How to Roast a Pheasant: National Roast Pheasant Day

National Pheasant Day may sound like a foreign thing for your household…

pheasantHowever, pheasants have been farm raised both in Europe and America for centuries.

They are popular game birds with pinkish meat, delicate & mild in flavor with slightly more texture than chicken.

Weighing between 2-4 lbs, a pheasant serves 2 people. The bones are tiny, there is more meat to bone than chicken, the thigh meat is darker, stronger flavored & more firm. Pheasant breast is leaner than chicken breast.

Wild pheasants have a rich, distinct taste.

How to Roast a Pheasant:

Wild birds should be kept refrigerated with feathers intact for 3 days before cooking. Bard the bird (cover with bacon) to retain flavor & moisture, if desired.

Type: Main Dish Recipe

Serve with: sausage dressing or wild rice stuffing
Prep Time: 12 min
Roast Time: ~ 1 hr 30 min – 1 hr 45 min
Rest Time: 10 – 15 min
Serves: 2 people with a 2-4 lb pheasant


  • 1 whole pheasant
  • salt – to taste
  • pepper – to taste
  • 2 tbsp butter
  • 1/4 inch pork fat or bacon to cover entire pheasant – for barding, if desired


  1. Preheat oven to 400 degrees F.
  2. Season pheasant inside and out with salt & pepper.
  3. Stuff bird with a sausage dressing or wild rice, if desired. Otherwise, you may opt to stuff with sliced apples.
  4. Brush the outside of the bird with melted butter.
  5. Reduce oven heat to 350 degrees F.
  6. Place on a rack in a roasting pan.
  7. Roast until thigh juices run clear – about 1 hr 40 min.
  8. Let rest for 10 – 15 min.
  9. Remove barding & carve.

Serve alongside the dressing or stuffing you chose to roast inside the bird, and roasted sweet potatoes.

How to Roast Sweet Potato Medallions:

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:


I hope you enjoy this Poultry Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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