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Roasted Pheasant W-Veggies From Mayo Clinic Foundation

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

July 20, 2021

These young pheasants hunters had a great time hunting with their father, proudly displaying some of the birds that were taken.

 

INGREDIANTS                                                                                        DIRECTIONS                                      YIELD: 8 SERVINGS

1- 5 lb. pheasant                                                                             PREHEAT OVEN TO 425, MIX ALL                                                                                     

1Tbsp. olive oil                                                                 INGREDIANTS EXCEPT PHEASANT TOGETHER IN A MIXING

 1 lb. carrot-cubed                                                        BOWL AND PLACE IN THE BOTTOM OF  A SMALL ROASTTING PAN.

  1 lb. celery-cubed                                                       PLACE PHEASANT ON TOP OF VEGTABLES AND ROAST IN OVEN  

   2 lb. onion-cubed                                                FOR 10 MINUTES. TURN HEAT DOWN TO 350 AND ROAST AN ADDITIONAL 90                    

 1 Tbsp. fresh rosemary- minced                             MUNUTES OR UNTIL PHEASANT  REACHES INTERNAL TEMPERATURE OF 165.

    1 tsp. fresh thyme-minced                                     SERVE WITH ROASTED VEGTABLES AND REMOVE SKIN PRIOR TO CONSUMING.

    1 tsp. fresh oregano-minced                                                                                                                                     

     2 Tbsp. fresh parsley-minced

     Black Pepper to taste

 

 

 

 

 

 

 

 

 

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