Description
A delightful recipe for Winter Woodland Roasted Pheasant in Lard that will tantalize your taste buds.
Ingredients
Scale
- 2 whole pheasants (about 3–4 pounds total)
- 1 cup lard (or unsalted butter)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 lemon, halved
- 1 onion, quartered
- 4 cloves garlic, smashed
- Fresh herbs (such as thyme and rosemary) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the pheasants under cold water and pat them dry with paper towels. Remove any excess fat from the cavity.
- In a small saucepan, melt the lard over low heat. Once melted, remove from heat and let it cool slightly.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
- Rub the spice mixture all over the pheasants, including inside the cavity.
- Place the halved lemon, quartered onion, and smashed garlic inside the cavity of each pheasant.
- Place the pheasants in a roasting pan and pour the melted lard over them, ensuring they are well coated.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Remove the pheasants from the oven and let them rest for 10-15 minutes before carving.
- Garnish with fresh herbs before serving.
Notes
- For a richer flavor, consider adding a splash of white wine or chicken broth to the roasting pan before cooking.
- Serve the roasted pheasant with seasonal vegetables or a wild rice pilaf for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 35g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: varies
Keywords: Winter Woodland Roasted Pheasant in Lard