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Roast Pheasant with Lemon and Rosemary

Succulent pheasant halves marinated in lemon, rosemary, and garlic, seared and roasted until tender for a flavorful Sunday roast alternative.

Main CourseDairy FreeGluten FreePheasantRoast
Estimated Nutrition
Calories
473.4
kcal / serving
2840.4 kcal total
Carbs
4.8g
per serving
28.6 g total
Fat
33g
per serving
198.2 g total
Protein
32.4g
per serving
194.5 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
2
piece
Lemon
Quartered
Liquids
125
ml
White Wine
Meat
2
piece
Hen Pheasant
Young and tender, halved with backbone removed
NutsSeeds
4
stalk
Rosemary
Fresh, bruised
1
g
Sea Salt
To taste
1
g
Black Pepper
Crushed, to taste
15
clove
Garlic
Lightly crushed, unpeeled
OilsFats
100
ml
Extra Virgin Olive Oil

Method

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