Whole Roasted Pheasant with Roasted Carrots and Potatoes with a Leek-Dijon Mustard Sauce

Thank you to our friends at Second City Prime Steak and Seafood for the pheasant that inspired this recipe.

PREP TIME
30 Minutes
EGG TEMP
300°F/148°C
COOK TIME
1 Hour
SERVINGS
4-8
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Ingredients

Main

  • 1 whole pheasant, rinsed and dried 
  • 1 teaspoon (5 ml) of course salt 
  • 1 lemon, sliced 
  • 4 cups (960 ml) thinly sliced leeks, about 5 leeks 
  •  Olive oil to drizzle 
  • 2 teaspoons (10 ml) Herbs de Provence - you can buy this from the grocery store or make your own - recipe follows 
  • 2 1/2 cups (600 ml) chicken stock 
  • 1 bag of small potatoes, white or red 
  • 1 bunch carrots with the greens, washed and peeled 
  • 1/2 cups (120 ml) white wine 
  • 1 1/2 tablespoons (23 ml) Dijon mustard 
  •  Salt and pepper to taste 

Herbs de Provence

  • 2 tablespoons (30 ml) dried rosemary 
  • 1 tablespoon (15 ml) fennel seed 
  • 2 tablespoons (30 ml) dried savory 
  • 2 tablespoons (30 ml) dried thyme 
  • 2 tablespoons (30 ml) dried basil 
  • 2 tablespoons (30 ml) dried marjoram 
  • 2 tablespoons (30 ml) dried lavender flowers 
  • 2 tablespoons (30 ml) dried Italian parsley 
  • 1 tablespoon (15 ml) dried oregano 
  • 1 tablespoon (15 ml) dried tarragon 
  • 1 teaspoon (5 ml) bay powder 

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Perforated Cooking Grid - Half Moon

The perforated grids allow heat and flavor to reach the food and make it easy to cook fish or small ...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Rib and Roast Racks

Our dual purpose, stainless steel Rib and Roast Racks can be used upright to hold roasts and poultry...

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Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C.

Step 2

For the Herbs de Provence, grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir the savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder in with the rosemary and fennel. Store in an air-tight container between uses.

Step 3

Rub salt in the cavity of the pheasant and add the sliced lemon and 1 cup (240 ml) leeks to fill the space loosely. Truss the bird to keep wings and legs close to the body while roasting. Trussing keeps the bird more compact, which helps it cook evenly and makes an attractive presentation.

Step 4

Rub the pheasant skin well with olive oil and sprinkle with the Herbs de Provence. Place the bird breast-side up in a Rib and Roast Rack inside a Rectangular Drip Pan. Add chicken stock to the pan to cover the bottom. You can also add the giblets and neck to the stock to add more flavor. Cover the bird with aluminum foil and roast for 40 minutes. Add more stock if needed to add moisture while roasting.

Step 5

After cooking for 40 minutes, add potatoes to the Rectangular Drip Pan underneath the bird cook uncovered. Add more chicken stock to pan as needed while potatoes cook. As the pheasant begins to brown, baste with leftover stock as needed to keep the bird moist. Continue to cook until the potatoes are tender and the internal temperature of the pheasant reaches 180°F/82°C.

Step 6

While the pheasant is cooking, cut the carrot greens off and set aside. Toss the carrots in a splash of olive oil and salt and pepper to taste. Place carrots on the Perforated Half Grid. Place on EGG and roast until carrots are tender - about 20 minutes.

Step 7

Remove the pheasant, potatoes, and any drippings from the Rectangular Drip Pan and cover with aluminum foil.

Step 8

Once the Rectangular Drip Pan is empty, add a drizzle of olive oil to the rectangular drip pan and add the remaining sliced leeks. Put the rectangular drip pan back on EGG and sauté the leeks until transparent. Add 1/2 cups (120 ml) of chicken stock, wine and Dijon mustard. Stir well until sauce is heated through. Remove from heat.

Step 9

Spoon the leeks on to a platter, place the whole pheasant on top of leeks and add carrots and potatoes. Garnish with carrot greens and a sprinkle of Herbs de Provence to taste. Serves 2 people.

Herbs de Provence

Step 1

For the Herbs de Provence, grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir the savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder in with the rosemary and fennel. Store in an air-tight container between uses.

Step 2

This makes enough to store and use again.

Instructions

Main

  1. Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C.
  2. For the Herbs de Provence, grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir the savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder in with the rosemary and fennel. Store in an air-tight container between uses.
  3. Rub salt in the cavity of the pheasant and add the sliced lemon and 1 cup (240 ml) leeks to fill the space loosely. Truss the bird to keep wings and legs close to the body while roasting. Trussing keeps the bird more compact, which helps it cook evenly and makes an attractive presentation.
  4. Rub the pheasant skin well with olive oil and sprinkle with the Herbs de Provence. Place the bird breast-side up in a Rib and Roast Rack inside a Rectangular Drip Pan. Add chicken stock to the pan to cover the bottom. You can also add the giblets and neck to the stock to add more flavor. Cover the bird with aluminum foil and roast for 40 minutes. Add more stock if needed to add moisture while roasting.
  5. After cooking for 40 minutes, add potatoes to the Rectangular Drip Pan underneath the bird cook uncovered. Add more chicken stock to pan as needed while potatoes cook. As the pheasant begins to brown, baste with leftover stock as needed to keep the bird moist. Continue to cook until the potatoes are tender and the internal temperature of the pheasant reaches 180°F/82°C.
  6. While the pheasant is cooking, cut the carrot greens off and set aside. Toss the carrots in a splash of olive oil and salt and pepper to taste. Place carrots on the Perforated Half Grid. Place on EGG and roast until carrots are tender - about 20 minutes.
  7. Remove the pheasant, potatoes, and any drippings from the Rectangular Drip Pan and cover with aluminum foil.
  8. Once the Rectangular Drip Pan is empty, add a drizzle of olive oil to the rectangular drip pan and add the remaining sliced leeks. Put the rectangular drip pan back on EGG and sauté the leeks until transparent. Add 1/2 cups (120 ml) of chicken stock, wine and Dijon mustard. Stir well until sauce is heated through. Remove from heat.
  9. Spoon the leeks on to a platter, place the whole pheasant on top of leeks and add carrots and potatoes. Garnish with carrot greens and a sprinkle of Herbs de Provence to taste. Serves 2 people.

Herbs de Provence

  1. For the Herbs de Provence, grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir the savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder in with the rosemary and fennel. Store in an air-tight container between uses.
  2. This makes enough to store and use again.
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