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Lemon roasted pheasant

At the end of the game season this zingy and aromatic lemon roasted pheasant can welcome the arrival of spring in style. This dish is ideal for early spring occasions, such as Mother's day, Easter, anniversaries or dinner parties. You could also even serve it as a meal for two at Christmas, particularly if you want to have something delicious without much effort put in the cooking. Serve it with seasonal vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium pheasant cleaned and ready to cook
  • 1 lemon
  • 2 sprigs of rosemary
  • 7 cloves of garlic
  • 4 Tbsp olive oil
  • 50 ml white wine

Method
 

  1. Cut the pheasant in half along the breastbone.
  2. Cut the lemon into 4 wedges.
  3. Roughly cop the rosemary leaves. Flatten the garlic cloves with a spatula or meat mallet. In a large bowl mix these with the wine, oil and squeeze in the juice of the lemon.
  4. Put the two pheasant halves in the bowl and evenly cover and rub all over with marinade. Add the lemon wedges, season with salt and pepper. Rest for at least half an hour, longer if you can (then pop it into the fridge).
  5. Preheat the oven to 200°C.
  6. Put both pheasant halves in a frying pan and brown on each side, then transfer them to a baking tray with the cooking sauces and the marinade including the garlic cloves and lemon pieces.
  7. Roast for about 30 minutes until cooked through then let it rest under cover for 15 minutes.
  8. Serve with the sauce and a few sides dishes of your choice.