Brace of pheasants. Ideal roast time / temp? Bacon or not? Stuffing or not?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
This is from your friendly editors at Food52.
Hi IanCardy -- sorry that your question hasn't been answered yet! Food52 is a U.S.-based food site, and roasting pheasant isn't quite as popular as in other parts of the world.
However, member casa-giardino answered a similar question as follows:
"Take fresh rosemary, garlic and place over pheasant. Take slices of pancetta or bacon and wrap around the pheasant so as to hold the rosemary and garlic in place. Place some butter in a large pot and brown the pheasant on all sides. Then place in a 350 degree oven to finish roasting for about an hour or so."