Chef Apryl's Orange Rosemary Pheasant

Chef Apryl
Servings

4

Prep Time

10 minutes

Cook Time

50 minutes

Cuisine

American

Category

Poultry

Have you ever seen a photograph you can taste?

We have... but never like this before!

This succulent quail is oven roasted with Rosy Cheeks Maple Bourbon BBQ Rub, fresh orange slices, and whole rosemary sprigs for an unforgettable experience.




Enjoy! 

Here's to your healthy culinary adventure!

Ingredients

  • 2 pheasants
  • 1 orange
  • 2 to 4 slices of hickory smoked bacon
  • olive oil
  • Fresh Rosemary - a small pack or at least 4 to 6 large sprigs
  • FreshJax Rosy Cheeks Spice

Directions

  1. Heat Oven to 400
  2. Lightly Rub pheasants with olive oil and set in a roasting pan - I prefer my cast iron skillets
  3. Sprinkle the pheasants all over with Rosy Cheeks - do not be shy
  4. Set the pheasants breast side up in the pan and using cooking string to tie legs together
  5. Lay 2 to 4 slices of Hickory smoked bacon across the birds
  6. Slice your orange into round slices and cut them into half
  7. Lay the orange slices all over the tops of the pheasants 
  8. Then tuck a few rosemary springs in between the legs and underneath the bacon and oranges so it is on skin
  9. Place roasting pan with pheasants in the oven for 30 minutes then baste with juices, place back in oven for up to 20 minutes or until internal temperature reaches 165*
  10. Pull out of the oven and let rest for a few minutes before plating and serving. 
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