Roast Pheasant


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About


  • 1 pheasant
  • softened unsalted butter or olive oil
  • salt
  • sheet of fresh pork fatback (barde)


For roasting, a pheasant should be young; hens are tenderer than cocks. Indications of youth are smooth, non-scaly feet, a supple, pliable breastbone and pointed, rather than rounded, tips to the long wing feathers. Unless a pheasant has received shot in the abdomen (in which case, it is wiser to pluck it and clean it immediately), the flesh will become more tender and flavorful with three or f