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Roast Pheasant with Carrots and Shallots

This simple roast pheasant uses a hot oven to achieve perfectly cooked legs while keeping the breast juicy and tender. Carrots and shallots take on the rich depth of the bird as it cooks. This soul-warming dish is ideal for a chilly night, perhaps with a bottle of your favorite red wine.

SKU 1398-recipe


  • Juice of 2 oranges, plus 1 1/2 teaspoons finely grated peel and 1 orange, halved
  • 2 tbsps olive oil
  • salt and pepper
  • 1 pheasant about 2 1/2 pounds
  • 3 sprigs fresh rosemary
  • 4 carrots, cut into 2-inch lengths
  • 4 shallots, peeled and halved


  • Preheat oven to 500°F for convection oven, 525°F for standard oven. Mix orange juice and peel, 1 tablespoon olive oil, salt, and pepper. Set aside.
  • Squeeze the halved orange and rosemary into the cavity, then sprinkle with salt and pepper.
  • Place carrots and shallots in roasting pan. Toss with orange olive oil mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil, and season with salt and pepper.
  • Roast in the center of the oven for 1 hour, basting once. Remove pheasant from oven and decrease oven temperature to 325°F for convection oven, 350°F for standard oven. Return pheasant to oven and roast for about 20 more minutes, or until the breast is brown and the pheasant is cooked through. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 15 minutes before carving.
  • Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top.