Paleo Roast Pheasant with Apples and Herbs

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

4.7

(12)

Paleo 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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