Roasted Pheasant with Citrus-Herb Stuffing & Pan SauceR

 I found these videos on Cooking Club of America's YouTube channel:

Cleaning a Pheasant:
https://youtu.be/YtAA3-9iXo0?si=5D5NfWr7ikOe-dTK

Brining and Cooking a Pheasant:
https://youtu.be/lAhQk2ihbOs?si=fBF2JgYaaMPE4U0I

Other videos for inspiration:
The Sporting Chef: https://youtu.be/c7Se3_u0oqg?si=IRegBnr2yGQGo4ZD
Bon Appetit's Brad: https://youtu.be/i80OccEM1Fo?si=cnRwdZTDse7KL__s

Brine Ingredients

5c Water
1 Cinnamon Stick (broken in half)
2 Bay Leaves
1/2c Brown Sugar
1/4c Kosher Salt
Star Anise
Allspice
Whole Clove Juniper
Crushed Nutmeg
Rosemary
Half an Orange

Brine in the refrigerator for 12 to 24 hours

Roasting the Pheasant

Ingredients

• 1 whole pheasant
• Carrots (enough to line the pan)
• 1–2 oranges
• 1 apple
• Fresh herbs (sage, rosemary, thyme)
• Extra virgin olive oil
• Salt
• Black pepper
• 1 stick butter (divided)
• 1½ cups chicken stock (divided)
• Splash of apple cider

Instructions

1. Prepare the Roasting Pan

• Preheat your oven to 375°F (190°C).
• Cut carrots lengthwise and lay them flat on the bottom of a small roasting pan.
• Arrange them so the pheasant can sit evenly on top.
  • This lifts the bird, improves air circulation, and helps create a flavorful sauce.

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2. Stuff the Pheasant

• Place the pheasant on a clean surface.
• Stuff the cavity with:
  • Orange slices
  • Apple pieces
  • A generous handful of fresh herbs (sage, rosemary, thyme)
• Pack the stuffing tightly to “poof” the bird — this helps it cook more evenly.

⚠️ Wash your hands thoroughly after handling raw poultry.

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3. Season the Bird

• Rub the outside of the pheasant with extra virgin olive oil.
• Season generously with salt and pepper.
• Place the bird on top of the carrots in the roasting pan.
• Gently shake the pan to ensure it sits securely and evenly.

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4. Add Moisture to the Pan

• Add:
  • ½ stick of butter
  • ½ cup chicken stock
• This will help keep the bird moist and form the base of the sauce.

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5. Roast the Pheasant

• Roast in the preheated oven for about 1 hour 15 minutes.
• For a crispy finish, switch the oven to broil for the last 5 minutes.

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6. Rest the Bird

• Remove the pheasant from the oven.
• Let it rest for 5–10 minutes before carving.
  • This allows the juices to redistribute and keeps the meat moist.

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7. Make the Pan Sauce

• Place the roasting pan with drippings on the stovetop over medium to high heat.
• Remove one of the roasted orange pieces from the pheasant, squeeze its juice into the pan, and discard solids.
• Add:
  • ½ stick of butter
  • 1 cup chicken stock mixed with a splash of apple cider
  • A pinch of salt
• Bring to a boil and let it reduce by about half.

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8. Finish and Serve

• When ready to serve, bring the sauce back to a quick simmer.
• Pour the sauce over the rested pheasant.
• Carve and serve immediately.