Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or off of the grill. If you cook your legs the same way, they will be tough and chewy. But do save the legs since they are great for making stocks. For God’s sake, do not put your pheasants in a Crock Pot with a can of condensed creamed soup. Yes, I know it tastes good, just like creamed soup. You say your pheasant is dry unless you cook it in the Crock Pot? Well, stop cooking it so long. If you don’t have any skin on your bird, this recipe will still work.
Herb Roasted Pheasant Breasts
- 4 - 6 pheasant breast halves skin and bones intact
- 2 garlic cloves minced
- 1 cup chopped assorted fresh herbs such as basil sage, rosemary, oregano, tarragon, parsley, etc
- 1/2 cup cooked diced smoky bacon
- 1 lemon finely diced (the whole lemon)
- 1 teaspoon salt
- pinch pepper
- Using your fingers, start at the neck and carefully separate the skin from the breast. Combine garlic and remaining ingredients and spread a thin layer of the mixture between the skin and the breast of each bird. Place remaining herb stuff on the top of the breasts. If your breasts do not have any skin, just put all of the herb mixture on the top of the breasts. Place on a lightly-greased baking dish and bake in a preheated 400 degree oven for 15 to 18 minutes or until breasts are just-cooked. Time and temperature will vary according to oven and size of pheasant..