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Source: belkolev for Freepik

Pheasant Recipe with Mashed Potatoes

A traditional autumnal dish, the pheasant, is prepared simply yet elegantly in this recipe. The bird is stuffed with fresh herbs and spices and roasted in the oven until it is tender and juicy.

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Ingredients

number of servings
4

For the pheasant

  • 1 Piece pheasant Added to
  • 1 tbsp olive oil Added to
  • 1 Pinch salt Added to
  • 1 Pinch pepper Added to
  • 2 Bunch rosemary Added to
  • 2 Bunch thyme Added to
  • 3 Garlic cloves garlic Added to

For the side dish

  • 500 g Potatoes Added to
  • 200 g Vegetables of choice Added to
  • 1 tbsp butter Added to
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Directions

90 min.
1. Step

For the pheasant recipe, preheat the oven to 180°C. Season the pheasant inside and out with salt and pepper.

2. Step

Stuff the pheasant with the rosemary and thyme branches as well as the garlic and tie it together.

3. Step

Heat the olive oil in a pan and sear the pheasant from all sides until it is lightly browned.

4. Step

Place the pheasant in a roasting pan and cook in the oven for about 60 minutes, or until it is fully cooked.

5. Step

While the pheasant is cooking, boil the potatoes in a pot of salted water. When the potatoes are done, mash them with the butter into a puree.

6. Step

Stew the vegetables in a separate pot until they are cooked.

7. Step

Serve the pheasant with the mashed potatoes and the vegetables. Enjoy your meal! A very special meal for the celebration!

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