Roast Pheasant

A traditional roast pheasant with herbs and vegetables, perfect for a special occasion or a Sunday dinner.

Ingredients - Serves 4

Preheat your oven to 350°F (175°C).
Season the pheasant inside and out with salt and pepper.
Melt the butter in a large ovenproof skillet over medium heat. Add the pheasant and brown on all sides.
Remove the pheasant from the skillet and set aside. Add the onion, carrots, celery, and garlic to the skillet and cook until softened.
Place the pheasant back in the skillet on top of the vegetables. Add the rosemary, thyme, and chicken broth.
Cover the skillet and transfer to the preheated oven. Roast for about 1 hour, or until the pheasant is cooked through.
Remove the pheasant from the oven and let rest for 10 minutes before carving. Serve with the roasted vegetables.