Recipes: Got Pheasant?

This recipe is for a roast pheasant because its quite straight forward. You can also replace any meat with pheasant in pretty much any recipe. For example, I've made pheasant broth following a chicken broth recipe.

Ingredients

- 1 pheasant, feathered and gutted

- 1 yellow onion, halved

- 3 garlic cloves

- cumin, to taste

- salt and pepper, to taste

- olive oil

- butter

Instructions

Preheat your oven to 180 c. Make sure your pheasant is clean and dry. Mix salt, pepper, cumin, and olive oil together. Rub mixture all over the pheasant and inside. Place in a making pan. Place onion halves and garlic inside the pheasant. Make sure the pheasant isn't completely stuffed. Depending on the size of your pheasant you might only need one half of the onion. Place about a tablespoon of butter inside the pheasant and another table spoon on top. Tie the legs together and bake for 25-30 minutes. Pheasant is meant to be enjoyed medium-rare, unlike chicken, so don't worry if there is some blood. You can serve with whatever sides you like!

Feel free to make broth with your leftover meat and bones. Or, you can shred any meat that's left and use it for another time! 

Enjoy!