Roast Pheasant

 

1/3 cup dry red wine

3 T. red wine or balsamic vinegar

2 T. shallots, minced

1/4 cup olive oil

1 T. granulated sugar

1 T. minced garlic

1 T. dry mustard

1 tsp. finely chopped fresh oregano

1 T.​ finely chopped fresh basil

1 T. finely chopped fresh marjoram

1 tsp. salt

1/4 tsp. freshly ground black pepper

For the Pheasant:

 

1 (2- to 3-pound) whole pheasant, preferably farm-raised

1/4 tsp. salt, optional

1 small onion, halved

 

In a large zip-top plastic bag, combine wine (or water), vinegar, shallots, olive oil, sugar, garlic, dry mustard, oregano, basil, marjoram, 1 tsp. salt, and pepper until well mixed. Sprinkle salt in the inside cavity of the pheasant, if desired. Place the whole bird in the marinade, moving it around so the marinade reaches all parts of the bird. Refrigerate it for 30 minutes. Heat the oven to 325 F. Remove the pheasant from marinade, but do not rinse it off. Place bird in a lidded roasting pan that is just slightly bigger than the bird. Place bird, breast-side up in the roasting pan. Place the halved onion in the cavity of the bird. Cover and roast for 30 minutes. Remove the lid, baste bird and let it continue to roast for approximately 30 more minutes without the lid so it will brown. The pheasant is done when the thighs move easily and the juices run clear. Remove the pheasant and allow the meat to rest for at least 5 minutes before carving and serving.  Serving Suggestions: As with most poultry, pheasant benefits from an accompaniment of a chutney such as pickled raisins when serving. You can serve your pheasant with side dishes such as roasted potatoes or rice pilaf and steamed or roasted vegetables such as carrots, broccoli, and cauliflower.