Pheasant thighs with bacon and onions -- seared with a hard crust and rested before the knife.
Prep 17 min · Cook 81 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 with bacon and onions, spooning any pan juices over the top.
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