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Garlic Herb Roasted Pheasant
Submitted by Tim Tufts.

~ 1 pheasant, 3 4 lbs
~ 1/3 cup olive oil
~ 2 tbsp balsamic vinegar
~ 2 tsp dried rosemary
~ 2 tsp dried thyme
~ 12 cloves garlic, thinly sliced
~ 4 sprigs fresh rosemary
~ 4 sprigs fresh thyme
~ salt and pepper
~ 1 medium onion, sliced
~ 1 stalk celery, coarsely chopped
~ 1 cup dry white wine or chicken stock
~ 1 tbsp cornstarch
~ 2 tbsp water

Whisk together the oil, vinegar, dried rosemary and thyme, and the garlic.

Slide your fingers in the skin of the bird starting at the neck to loosen the skin from the body. Leave the tail end intact!

Take your fingers and rub some of the marinade under the skin. Place the sprigs of rosemary and thyme under the skin along with some of the garlic.

Place the bird in a large zip lock bag and pour on the remaining marinate. Seal and refrigerate overnight. Turn bag occasionally.

Preheat oven to 450 degrees.

Remove the bird from the bag and reserve the marinate.

Season the bird inside and out with salt and pepper.

Place breast side down on a rack in a shallow roasting pan.

Bake uncovered for 15 minutes.

Reduce heat to 250 degrees and baste with the reserved marinate.

Roast for 45 minutes.

Flip bird breast side up, baste, and increase heat back to 450 degrees and cook for 15 minutes. Baste as necessary.

Remove the bird to a warm platter and tent with foil.

Discard excess fat from the drippings. Place the pan on burner or transfer to a sauce pan.

Add the wine or stock and bring to a boil stirring to scrape bits from the pan.

Stir the cornstarch and water together and slowly add to the gravy. Stir and simmer until smooth and bubbly.

Carve the bird and serve with the gravy.


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