Here’s a simple recipe for spatchcock pheasant:
Ingredients:
- 1 whole pheasant
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pheasant: Place the pheasant breast-side down on a cutting board. Using kitchen shears or a sharp knife, carefully cut along both sides of the backbone to remove it. You can save the backbone for making broth or discard it. Flip the pheasant over and press down firmly on the breastbone to flatten it out.
- Season the Pheasant: In a small bowl, combine the olive oil, minced garlic, fresh thyme leaves, and fresh rosemary leaves. Rub the mixture all over the pheasant, making sure to coat it evenly. Season generously with salt and black pepper.
- Roast the Pheasant: Place the spatchcocked pheasant on a baking sheet or roasting pan lined with parchment paper or aluminum foil. Roast in the preheated oven for about 30-40 minutes, or until the internal temperature reaches 160°F (71°C) and the skin is golden brown and crispy.
- Rest and Serve: Remove the pheasant from the oven and let it rest for a few minutes before carving. Serve the spatchcocked pheasant with lemon wedges on the side for squeezing over the meat. Enjoy!
Feel free to customize the seasoning and herbs to your preference. This recipe pairs well with roasted vegetables, potatoes, or a fresh salad. Enjoy your delicious spatchcock pheasant