Paleo Recipes – Cavegirl Cuisine

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Simple Roast Pheasant with Red Wine

Simple Roast Pheasant with Red Wine

This Simple Roast Pheasant with Red Wine is an easy one pot wonder that requires minimal dishes…that alone makes this recipe a winner! However, with that said, I have really been enjoying trying different game meats and this was especially tasty. I hate to say that it tastes like chicken, but…it kind of does with a very mild gamey taste. I would absolutely get this again and cook it for my family. Two whisks up!

If you can’t get your hands on any pheasant, try subbing cornish hens in this recipe (just mind the cooking times and rely on your meat thermometer for proper doneness).

If you like this recipe, you may also enjoy Cranberry-Glazed Quail Jalapeno-Bacon Brussels Sprouts!

Simple Roast Pheasant with Red Wine

 Simple Roast Pheasant with Red Wine

Ingredients

  • • 2 whole pheasants
  • • 2-3 tablespoons of avocado oil (or preferred cooking oil)
  • • sea salt and ground pepper to taste
  • • 1/2 apple or pear, quartered
  • • 1 lime, quartered
  • • 2 onions, quartered
  • • 1 cup dry red wine (such as cabernet or merlot)
  • • optional garnish, fresh parsley

Directions

  1. Preheat oven to 350 degrees F.
  2. Season the inside of the pheasants with salt and pepper. Stuff with lime and pear (or apple) pieces.
  3. In a Dutch oven or heavy-bottomed pot, drizzle 2 tablespoons of avocado oil. Heat over medium-high heat. Add pheasants and sear, rotating often so they are browned on all sides. Remove Dutch oven from heat.
  4. Add wine. Scatter quartered onions around the browned pheasants. Drizzle outer portions of the birds with a little more oil. Season with additional salt and pepper.
  5. Cover pot and roast for 30 minutes, basting a few times during cook time. Remove lid, baste again and cook for approximately 15 additional minutes (I like to take the lid off at the end of cooking to crisp the skin). Use a meat thermometer to test doneness.
  6. Remove from oven and let rest for 10 minutes. Cut each bird down the middle and serve half to each guest with cooked onions and veggies of choice. Garnish with fresh parsley.
  7. Enjoy!

Ingredients

  • 2 whole pheasants
  • 2-3 tablespoons of avocado oil (or preferred cooking oil)
  • sea salt and ground pepper to taste
  • 1/2 apple or pear, quartered
  • 1 lime, quartered
  • 2 onions, quartered
  • 1 cup dry red wine (such as cabernet or merlot)
  • optional garnish, fresh parsley

Directions

  1. Preheat oven to 350 degrees F.
  2. Season the inside of the pheasants with salt and pepper. Stuff with lime and pear (or apple) pieces.
  3. In a Dutch oven or heavy-bottomed pot, drizzle 2 tablespoons of avocado oil. Heat over medium-high heat. Add pheasants and sear, rotating often so they are browned on all sides. Remove Dutch oven from heat.
  4. Add wine. Scatter quartered onions around the browned pheasants. Drizzle outer portions of the birds with a little more oil. Season with additional salt and pepper.
  5. Cover pot and roast for 30 minutes, basting a few times during cook time. Remove lid, baste again and cook for approximately 15 additional minutes (I like to take the lid off at the end of cooking to crisp the skin). Use a meat thermometer to test doneness.
  6. Remove from oven and let rest for 10 minutes. Cut each bird down the middle and serve half to each guest with cooked onions and veggies of choice. Garnish with fresh parsley.
  7. Enjoy!
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