Roast Whole Pheasants With Herb And Vermont Maple S

Name: Roast Whole Pheasants With Herb And Vermont Maple Syrup Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cider vinegar; 1 cup dry white wine; 4 tablespoons dried thyme; 4 tablespoons dried oregano; 4 tablespoons dried rosemary; 6 cloves garlic; 4 tablespoons maple syrup Vermont; 2 teaspoons salt; 2 teaspoons cracked black pepper; 6 bay leaves; 8 pounds pheasants; 20 slices bacon fresh cut; 10 dried apricots; 1 cup dried cranberries; 1 onion peeled and quartered

Servings: persons

1 cup cider vinegar
1 cup dry white wine
4 tablespoons dried thyme
4 tablespoons dried oregano
4 tablespoons dried rosemary
6 cloves garlic
4 tablespoons maple syrup Vermont
2 teaspoons salt
2 teaspoons cracked black pepper
6 bay leaves
8 pounds pheasants
20 slices bacon fresh cut
10 dried apricots
1 cup dried cranberries
1 onion peeled and quartered

1
Combine all marinade ingredients. Place the pheasants in a large, deep bowl that is non-reactive (not metal or plastic) and pour marinade over the birds and in the cavity. Refrigerate, covered for 1-2 days. Turn occasionally so birds marinate evenly.
2
Preheat oven to 375 degrees. Place pheasants on a rack in a roasting pan and reserve the marinade liquid. Stuff the pheasants with the dried fruit and onion quarters and wrap the birds in bacon so the meat stays moist during cooking. Truss the birds and place the breast sides down before putting the pan in the oven. After 20 minutes, decrease the temperature to 325 degrees. Roast approximately 2 hours, checking the temperature using an instant read thermometer after 1 1/2 hours.
3
While the pheasants are roasting, place the reserved marinade in a sauce pan and bring to a boil. Reduce from 2 cups to 1/2 cup of liquid. About 15 minutes before the roasting is done, pour the liquid over the pheasants and finish cooking.
4
When the pheasants reach 160 degrees, remove from oven and let rest for 10 minutes. Remove bacon, fruit and onions from birds and carve into serving sized portions. Reserve fruits and onion to garnish the pan. Serve with homemade gravy made from pheasant stock

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup cider vinegar, 1 cup dry white wine, 4 tablespoons dried thyme, 4 tablespoons dried oregano, and more.

Yes, Roast Whole Pheasants With Herb And Vermont Maple Syrup Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Whole Pheasants With Herb And Vermont Maple Syrup Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions