Ingredients
2 sprigs rosemary, leaves stripped and chopped
1 tbsp fresh thyme, chopped
240 ml olive oil
1 whole pheasant, cleaned
salt and ground black pepper, to taste
Directions
Step 1
Preheat the oven to 120°C (250°F).
Step 2
In a liquid measure, stir together the chopped rosemary and thyme with the olive oil. Set aside.
Step 3
Season the pheasant inside and out with salt and pepper.
Step 4
Place the seasoned pheasant into a close-fitting roasting pan and pour the herb oil over it.
Step 5
Bake in the preheated oven for 2 hours. Then, cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 82°C (180°F), about 1 more hour. Baste the pheasant with pan juices every 30 minutes during baking.
Step 6
Remove the pheasant from the oven, cover it with a doubled sheet of aluminum foil, and let it rest in a warm area for 10 minutes before slicing.