Pheasant Pot Roast

Pheasant pot roast is a hearty dish that brings out the rich, gamey flavor of pheasant while highlighting traditional Midwest comfort food. Slow-cooked with root vegetables, it’s perfect for cold evenings and family gatherings.

Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients

  • 1 whole pheasant
  • 2 cups chicken stock
  • 2 large carrots, chopped (garden-grown)
  • 2 celery stalks, chopped (garden-grown)
  • 1 large onion, diced (garden-grown)
  • 3 cloves garlic, minced (garden-grown)
  • 2 tbsp olive oil
  • 1 tsp thyme (garden-grown)
  • 1 tsp rosemary (garden-grown)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 325°F (165°C). Season the pheasant with salt, pepper, and herbs.
  2. Heat olive oil in a large Dutch oven and brown the pheasant on all sides. Remove and set aside.
  3. Sauté the carrots, celery, onion, and garlic until softened. Return the pheasant to the pot and add chicken stock.
  4. Cover and roast in the oven for 2 hours, or until the pheasant is tender. Serve with mashed potatoes or crusty bread.
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