Honey Roasted Pheasant

READY IN: 35mins
Recipe by Alan Leonetti

Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant.

Top Review by Hunterbabe75

I loved the flavors. This was the very first time we had pheasant and it was a huge hit.


  1. Preheat oven to 500 degrees.
  2. Place the pheasant into a baking dish.
  3. Pour lemon juice over the pheasant.
  4. Generously spread the honey over the entire bird.
  5. Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
  6. Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
  7. Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
  8. Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

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