Roast Pheasant

Ingredients

• 1 tablespoon thyme leaves fresh chopped
• 4 servings salt and ground pepper black to taste
• 1 cup olive oil 
• 1  pheasant breast whole cleaned
• 2 sprigs rosemary chopped

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat an oven to 250 degrees F (120 degrees C).
2. Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper.
3. Place into a close-fitting roasting pan.
4. Pour the herb oil over top.
5. Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).
6. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.