Roast Pheasant

Pheasant is a very lean bird, which makes it difficult to roast. Often if the legs are done to perfection then the breast is overcooked, while if the breast is moist and slightly pink the legs are inedibly bloody The first thing you need to address is the time for which the bird or birds have been hung before being plucked and drawn. A pheasant eaten on the day it is shot will be tough and tasteless. On the other hand, the unseasonably mild weather we often seem to have in autumn these days