Roast Pheasant

🛒 Ingredients

• Pheasant meat (cooked) 200 g · 260 kcal
• Smoked streaky bacon 20 g · 60 kcal
• Unsalted butter 10 g · 72 kcal
• Yellow onion 50 g · 20 kcal
• Red apple 30 g · 16 kcal
• Fresh thyme sprigs 2 g · 0 kcal
• Black pepper (ground) 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Pat the pheasant dry inside and out with paper towels.
2. Season the pheasant cavity with salt and pepper. Stuff the cavity with half the onion, apple, and fresh thyme.
3. Place butter under the skin over the breast or rub generously on the breast. Drape bacon rashers over the breast to keep it moist.
4. Tie the legs together with kitchen string. Place the pheasant in a roasting pan with the remaining onion and apple around it.
5. Roast for 45-60 minutes, or until the internal temperature reaches 70°C (160°F) in the thickest part of the thigh, basting occasionally.
6. Remove from the oven, cover loosely with foil, and let it rest for 10-15 minutes before carving.