Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird.

Pheasant is readily available at this time of year from online retailers and can also be found in the specialty frozen section of high-end markets. It should be defrosted in the refrigerator, allowing at least 2 days for a 2 - 3 lb bird. Once the wrapping has been removed, dry the pheasant inside and out, rub it with kosher salt, and place it uncovered on a rack in a shallow pan. Refrigerate it overnight before cooking.

Placing it on a rack allows any ice crystals in the bird to dissolve without the bird sitting in a puddle, and leaving it uncovered helps crisp the skin during roasting. Be sure to let the bird come to room temperature before cooking.

I added onion, apple, and thyme to the cavity and laid a few strips of bacon over the breast to keep the bird juicy and ensure great flavor. Following the recipe recommendations for temperature and timing is key to success; low and slow is the way to go to ensure the best result.

Using an oven meat probe can be tricky when roasting small birds, so I recommend following the timing as outlined in the recipe and checking the internal temperature when you remove the bird from the oven. Ideally, the thigh meat should reach an internal temperature of 160 - 165 F/74 C before removing the bird from the oven. Keep in mind that the internal temperature will rise by another 15 - 20 degrees during the resting time. 

INGREDIENTS

1 2 - 3 lb pheasant, defrosted 

2 tsp kosher salt

1 small Granny Smith apple, quartered

½ medium yellow onion, quartered 

2 sprigs fresh thyme or ½ tsp dried thyme

4 strips bacon

6 fresh sage leaves

PREPARATION

Defrost the pheasant as noted and rub it all over with the kosher salt.  Refrigerate on a rack to allow ice crystals to dissolve and dry out the skin.

Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C.

Combine the apple, onion, and thyme with olive oil and stuff into the bird's cavity. Tie the legs loosely with some twine and tuck or tie the wing tips close to the body.

Lay the bacon over the breast and tuck the sage leaves underneath.

Roast the pheasant on a rack in a shallow pan to ensure even heat distribution. Cook for 10 minutes at 400 F /205 C, then reduce the recipe temperature to 320 F/ 160 C and cook for an additional 35 - 40 minutes. Remove the bird from the oven and check the internal temperature to ensure the thigh has reached 160 - 165 F/ 74 C.  Set the bird aside loosely covered with foil for 10 - 15 minutes before carving.

Root vegetables can be roasted in the oven at the same time on a rack underneath the pheasant. Once you remove the pheasant from the oven, increase the oven temperature to 375 F/ 190 C to add crisping and browning to the vegetables.

Note: Cooking time will vary depending on oven size. Forty-five minutes was perfect in my smaller 24"/60 cm oven. However, the cooking time may be longer in a larger cavity oven. 

Serves 4