Eversfield Organic - Quality Organic Produce Delivered to Your Door
Whole Wild Pheasant, Previously Frozen
Description
Looking for something a little more robust than chicken? Our wild pheasant has a slightly Smokey tinge that adds to its complex flavour.
A delightfully gamey alternative to switch up your Sunday roast.
Good To Know
Ingredients & Nutritional's
Wild Game
How To Store
Our Wild Whole Pheasant are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery).
How To Cook
We Recommend:
Roasted Whole Pheasant
Ingredients:
- 1 whole pheasant
- 3 tablespoons olive oil or melted butter
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon Dijon mustard
- Zest and juice of 1 lemon
- 1 large onion, quartered
- 2 carrots, chopped into large pieces
- 2 celery stalks, chopped into large pieces
- Optional: 1 cup white wine or chicken stock (for basting)
Instructions:
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Preheat the Oven:
- Preheat your oven to 180°C (350°F).
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Prepare the Marinade:
- In a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.
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Marinate the Pheasant:
- Rub the marinade all over the pheasant, including the cavity. Let it marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavour.
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Prepare the Roasting Pan:
- In a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the pheasant.
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Sear the Pheasant (Optional):
- For added flavour, sear the pheasant in a hot skillet with a little olive oil or butter for about 4-5 minutes on each side until browned. This step is optional but enhances the overall flavour.
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Roast the Pheasant:
- Place the marinated pheasant on top of the vegetables in the roasting pan.
- Pour in 1 cup of white wine or chicken stock around the pheasant (not directly on it) to add moisture and flavour.
- Cover the pan tightly with aluminium foil or a lid.
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Cooking Time:
- Roast in the preheated oven for about 1.5 hours. The pheasant is done when the internal temperature reaches 70°C (160°F), and the juices run clear when pierced.
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Basting:
- Every 30 minutes, baste the pheasant with the pan juices to keep the meat moist.
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Finish Roasting:
- For the last 20-30 minutes of cooking, remove the foil to allow the pheasant to brown nicely.
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Rest the Pheasant:
- Once cooked, remove the pheasant from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
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Slice and Serve:
- Carve the pheasant into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like mashed potatoes, roasted potatoes, or a fresh salad.