Pheasant thighs done right: in a white wine sauce, with real technique and a good rest.
Prep 22 min · Cook 61 min
Brine or season the pheasant thighs well ahead and pat the skin completely dry for a crisp finish.
Heat the oven and a heavy pan, then sear the skin side hard to render the fat and set the color.
Move it to the oven and roast to a just-pink, juicy center, basting once or twice along the way.
Tent and rest so the juices settle back through the meat before carving.
Carve and serve in a white wine sauce, spooning any pan juices over the top.
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