Baked pheasant

3 servings
1 hour


1. Heat the oven to 220 degrees.

2. Carefully separate the pheasant skin from the carcass to get a semblance of a pocket, and lay out whole leaflets of herbs, evenly distributing them.

3. Grease the pheasant with olive oil, rub with salt and pepper.

4. We place the bird in a uniform, next to it we put a roughly cut onion, several sprigs of rosemary.

5. Bake the pheasant in the preheated oven for 10 minutes at 220 degrees, then lower the temperature to 180 degrees and continue to bake for another half hour. Serve pheasant to the table hot!