Pheasant thighs done right: with cream gravy, with real technique and a good rest.
Prep 15 min · Cook 55 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 cream gravy, spooning any pan juices over the top.
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