Roasted Pheasant

Roasted pheasant is a succulent and flavorful dish, infused with a blend of aromatic spices typical of Paleo Indian cuisine. This dish is perfect for a cozy dinner, bringing the taste of the wild right to your table.

Ingredients

• Pheasant - 1 whole (approximately 1 kg)
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Smoked paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon (optional for heat)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 1/4 cup, chopped (for garnish)
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a small bowl, mix together olive oil, minced garlic, grated ginger, coriander powder, cumin powder, turmeric powder, smoked paprika, cayenne pepper, salt, and black pepper to create a marinade.
3. Rub the marinade all over the pheasant, including under the skin, ensuring it's well coated. Let it marinate for at least 30 minutes at room temperature.
4. Place the marinated pheasant on a roasting rack in a roasting pan and squeeze the juice of one lemon over it.
5. Roast in the preheated oven for 60-70 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced.
6. Baste the pheasant with the pan juices every 20 minutes during roasting for added moisture and flavor.
7. Once done, remove from the oven and let it rest for 10 minutes before carving.
8. Serve garnished with fresh chopped cilantro.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 110 mg
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, including B vitamins and iron.

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