Black Pepper Free Roast Pheasant with Apples and Herbs
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Learn more →Ingredients
4 servings
For the pheasant
- 1 whole pheasant (about 2.5 lb), giblets removed
- 1 ½ tsp fine sea salt
- 2 tbsp unsalted butter, softened
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 medium apple (such as braeburn or fuji), cored and quartered
For the roasting pan
- 2 tbsp olive oil
- 2 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 2 medium apples (such as braeburn or fuji), cored and cut into wedges
- 1 cup chicken broth
For the pan sauce
- 1 tbsp unsalted butter
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Remove the pheasant from the refrigerator 30 minutes before roasting. Preheat the oven to 400°F (205°C). Pat the bird completely dry inside and out with paper towels.
- 2
Rub the softened butter all over the outside of the pheasant, then season the skin and cavity evenly with the 1 1/2 tsp fine sea salt. Stuff the cavity with the quartered apple, 3 sprigs of thyme, and 1 sprig of rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body.
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