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