Herb-Roasted roast pheasant and cherry sauce, built for a hungry table after a long day out.
Prep 24 min · Cook 83 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 and cherry sauce, spooning any pan juices over the top.
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