Roast Pheasant

Preparation info
  • Yield:

    2 to 4

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pheasant (1½ to 2 pounds)
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Preheat the oven to 450 degrees.
  • It is best if the pheasant has been hung. In any event, wipe the outside of the pheasant with a damp cloth. If it has been freshly cleaned, do not wipe the cavity. That would remove some of the special flavor.
  • Co