Eosinophilic Esophagitis Friendly Roast Pheasant with Apples and Herbs

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

4.7

(12)

Eosinophilic Esophagitis Friendly Roast Pheasant with Apples and Herbs

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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