Roast pheasant done right: in a cider reduction, with real technique and a good rest.
Prep 17 min · Cook 63 min
Brine or season the roast pheasant 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 cider reduction, spooning any pan juices over the top.
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