Directions:
- Preheat an oven to 250 degrees F (120 degrees C).
- Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
- Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.85 Kcal (2528 kJ) | ||
| Calories from fat | 533.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.24g | 91% | |
|---|---|---|---|
| Cholesterol | 53.79mg | 18% | |
| Sodium | 30.25mg | 1% | |
| Potassium | 218.36mg | 5% | |
| Total Carbs | 0.18g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 19.6g | 39% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 436.85 Kcal (1829 kJ) | ||
| Calories from fat | 385.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.85g | 91% | |
|---|---|---|---|
| Cholesterol | 38.91mg | 18% | |
| Sodium | 21.89mg | 1% | |
| Potassium | 157.97mg | 5% | |
| Total Carbs | 0.13g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 14.18g | 39% | |
| Vitamin C | 4.3mg | 10% | |
| Iron | 0.7mg | 5% | |
| Calcium | 9.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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