Roast Pheasant
Roast pheasant cooked on the back of the convEGGtor on the Big Green Egg. A simple roast pheasant recipe which showcases the bird.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatsmokefire.co.uk.
Cooking tools:
- Grill
- Aluminum foil
- Instant-read thermometer
- Chef's knife
- Cutting board
Ingredients
- 1 pheasant
- sprigs of thyme (rosemary and/or sage)
- 1 tbsp olive oil
- 2 tsp Maldon sea salt
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