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Baked Greek Pheasant
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Baked Greek Pheasant

If you like Greek food, you will love this baked pheasant recipe!
Prep Time1 day 5 minutes
Cook Time25 minutes
Total Time1 day 30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Mediterranean, Pheasant
Servings: 6 people
Author: Sophie May

Ingredients

  • 2 pheasants quartered; skinless

Yogurt Marinade

  • 1 C full fat plain Greek yogurt
  • 2 T extra virgin olive oil
  • 1 T fresh lemon juice
  • 1 T fresh minced garlic
  • 1 T oregano dried
  • 2 T minced shallot if you can't find a shallot, use yellow onion
  • 1/2 tsp dill weed dried
  • 1/4 tsp pepper
  • 1/4 tsp salt

Baking Needs

  • 4 T extra virgin olive oil
  • foil

Serve with

Instructions

Marinade

  • Clean off any remaining feathers and remove any visible pellets.
  • In a large ziplock bag, add all of the marinade ingredients and combine. I do this by zipping it up and squishing the ingredients around until combined.
  • Add pheasants to the ziplock bag and drench in the marinade by same process above.
  • Refrigerate for 3-24 hours.

Bake

  • Preheat oven to 400°F.
  • Line a cookie sheet with foil.
  • Remove pheasants from ziplock and shake off any excess yogurt marinade. A thin coating is all that is needed.
  • Place on the cookie sheet.
  • Drizzle with olive oil.
  • Cover the cookie sheet with foil. This will help lock in moisture.
  • Bake for 15 minutes. Check the temperature of your pheasant.
  • If any have reached 165°F, remove to a plate and cover with foil. This will allow the pheasant to continue to cook while not drying out.
  • If the pheasant has not reached 165°F, remove foil covering and cook an additional 5-10 minutes. Legs take longer to cook, but as they reach temperature, remove and add to foil covered plate.

Serve

  • Serve with orzo, tzatziki, pickled onions, feta, etc. Enjoy!