Classic Roasted Pheasant with Bacon and Root Vegetables

This slow-roasted pheasant recipe delivers tender, juicy meat with a beautiful caramelized exterior. Using oven roasting, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

European tradition meets American abundance

Historical Context Roasted pheasant represents centuries of European game cookery, adapted to American ingredients and techniques. The bacon wrapping protects the lean meat while the root vegetables create a complete autumn meal.

Ingredients (Serves 4-6)

• 2 whole pheasants (2.5-3 lbs each)
• 8 strips thick-cut bacon
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil

Root Vegetable Medley:

• 1.5 lbs baby potatoes, halved
• 1 lb carrots, cut in 2" pieces
• 1 lb parsnips, cut in 2" pieces
• 2 large onions, quartered
• 4 cloves garlic, smashed
• 3 tbsp olive oil
• Salt and pepper to taste

Traditional Roasting Method

1. Bird Preparation: Season the bird inside and out with salt, pepper, and fresh thyme. Truss the legs and drape bacon slices over the breast.

2. Vegetable Preparation: Toss your root vegetables with oil and seasonings. Arrange them around the bird to catch all those delicious drippings.

3. Roasting Process: Start at 425°F for 15 minutes to crisp the bacon, then reduce to 375°F until the breast reaches 160°F.

4. Finishing: Rest the bird for 15 minutes before carving. Remove the bacon and crisp it under the broiler for garnish.