National Roast Pheasant Day | Orange Roast Pheasant
Turns out…roast pheasant is my jam. This thing and I had a kinship as soon as I opened the packaging. I knew he would make for a delicious meal and so I took to calling him sir as I seasoned him with salt and pepper and squeezed an orange over top.
The pheasant doesn’t need much. Liberal salt and pepper, some citrus, and paired with rustic stuffing, and you have a meal that really, really works, with minimal effort. Unfortunately for you, you’ll have to wait until National Wild Foods Day on October 28th to see what goes into the side dish.
My only issue is I wish the pheasant cooked faster. In a perfect world, my oven would heat to 500 degrees in less than a minute and my roast pheasant would be done in two. I wouldn’t wait to eat this thing. And then I did and it was completely magical. Juicy meat, totally crispy skin, just like I like it.
Orange Roast Pheasant
- 1 pheasant
- 1 orange
- Kosher salt and black pepper
- Preheat oven to 500*F. Remove any gizzards from the pheasant.
- Season liberally with salt and pepper. Cut the orange in half. Use half the orange to squirt the pheasant with the juices on the outside. Cut the other half of the orange into wedges and place inside the cavity of the pheasant.
- Roast 45 minutes, or until juices run clear.