Go Back
–+ servings

Polish Bażant Pieczony, Roast Pheasant

A genuine game bird tradition, roasted simply with bacon to keep the lean meat moist.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Polish
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 1 whole pheasant about 2–2.5 lbs
  • 6 slices bacon
  • 2 tbsp butter softened
  • 1 onion quartered
  • 4 sprigs fresh thyme
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375°F (190°C).
  • Pat pheasant dry and season the cavity with salt and pepper, stuffing with onion and thyme.
  • Rub the skin with softened butter and season with salt and pepper.
  • Lay bacon slices over the breast, securing with kitchen string if needed.
  • Roast 45 minutes to 1 hour, until a thermometer in the thigh reads 165°F (74°C).
  • Rest 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 34g | Fat: 20g
Tried this recipe?Let us know how it was!