Ingredients
Scale
- 1 whole pheasant
- 1 cup duck fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh herbs (such as thyme or rosemary)
Instructions
- Preheat your oven to 375°F (190°C).
- Rub the pheasant with duck fat, salt, and black pepper.
- Place the pheasant in a roasting pan and add fresh herbs.
- Roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before carving.
Notes
- Serve with a side of roasted vegetables.
- Leftovers can be used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: main course
- Method: roasting
- Cuisine: European
- Diet: paleo
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 90 mg